Watermelon Granita

Perfect for hot summer days, this refreshing watermelon granita is a sweet treat that’s surprisingly easy to make. By pureeing ripe watermelon and mixing it with sugar, lime juice, and a pinch of salt, you’ll have a light and fruity dessert that’s sure to be a hit at your next backyard bash.

Ready Time

1 hrs 15 mins

Yields

7 servings

Ingredients

3 1/2 pounds ripe watermelon, cubed
1/2 cup granulated sugar
1/4 cup water
1/4 cup freshly squeezed lime juice
1/4 teaspoon kosher salt

Instructions

First, puree the cubed watermelon in a blender or food processor until smooth. You should end up with about 4 cups of watermelon puree.

Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much juice as possible.

Discard the solids. Next, in a medium saucepan, combine the sugar and water.

Heat the mixture over medium heat, stirring until the sugar dissolves.

Remove from heat and let cool. Add the sugar syrup to the watermelon juice, along with the lime juice and kosher salt.

Stir until well combined.

Pour the mixture into a 9×13 inch baking dish or a metal pan with a flat bottom. Cover with plastic wrap and place in the freezer.

Every 30 minutes, remove the dish from the freezer and use a fork to scrape the mixture and break up any ice crystals that have formed.

This is called “tempering” and it will give your granita a smooth texture. Repeat this process for 2-3 hours, or until the desired slushy texture is reached.

Once the granita is set, scoop it into bowls and serve immediately.

You should get about 7 servings.

Notes

For a more vibrant flavor, use a ripe but firm watermelon, as it will yield a better texture and flavor.

Don’t over-blend the watermelon puree, as it can become too frothy.

If you don’t have a blender or food processor, you can also mash the watermelon with a fork to release the juices.

Make sure to strain the mixture thoroughly to remove any excess pulp or fibers.

During the tempering process, be gentle when scraping the mixture to avoid introducing air, which can make the granita icy rather than slushy.

If you’re short on time, you can also place the dish in the freezer and let it set for about 4-5 hours without tempering, but the texture might not be as smooth.

To unmold the granita, dip the dish in warm water for a few seconds and scoop out the desired amount.

You can also customize this recipe by adding a few mint leaves or a sprinkle of citrus zest on top for garnish.