• Watermelon granita dark & stormy (Benito Martin)Source: Benito Martin

This is a thirst-quenching and refreshing summer afternoon beverage. Don’t be tricked though as it does contain alcohol. Based on a Bermudan trademarked cocktail, Dark ‘n’ Stormy, made with Goslings Black Seal Rum, it is a drink for the sailors, made with ginger beer to help with sea-sickness and rum to keep you nice.




Skill level

Average: 3.2 (16 votes)


  • 400 g watermelon flesh
  • 70 g caster sugar
  • 4 tbsp brown sugar
  • 200 ml dark rum (see Note)
  • 2 large juicy limes, cut into 4 wedges each
  • 320 ml cold ginger beer
  • 4 highball glasses, chilled

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: overnight

Process the watermelon and sugar in a blender until super smooth.

Pour this mix into a standard ice cube tray, transfer to your freezer and let it sit overnight. (They will freeze in about 4 – 5 hours, though, if you are in a hurry).

Once you are ready to make your drink, take your glasses and place 2 watermelon cubes in each.

Place the remaining cubes, the brown sugar and the rum into a blender and process until you have a slushy-like texture. Divide this mix among the glasses.

Squeeze 2 lime wedges into each glass, then top with the ginger beer.

Use a cocktail swirler or spoon to mix. Serve immediately.


Cook’s tips

• It’s best if you chill the rum in your freezer beforehand.  


Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.


This recipe is part of The seasonal cook: Watermelon column. View previous The seasonal cook columns and recipes.


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