Watermelon Granita Sweet Summer Bliss (Printer-Friendly)
Light, fruity watermelon granita perfect for hot summer days. Sweet, icy, and effortless to make.
# What You'll Need:
→ Fruit
01 - 5 cups seedless watermelon, cubed
02 - Juice of 1 lime (about 2 tablespoons)
→ Sweeteners
03 - 1/3 cup granulated sugar
→ Optional Flavor
04 - 2 tablespoons fresh mint leaves, finely chopped
# How to Make It:
01 - Place watermelon cubes in a blender. Add lime juice and sugar. Blend until completely smooth.
02 - Taste and adjust sweetness, adding more sugar if desired. If using, stir in chopped mint.
03 - Pour the mixture into a shallow, freezer-safe baking dish, spreading evenly across the surface.
04 - Freeze for about 90 minutes. Using a fork, scrape the surface to break up any ice crystals forming.
05 - Return to the freezer. Every 30 minutes, scrape thoroughly with a fork, repeating for 3-4 hours, until the mixture is light and fluffy with granular texture.
06 - Serve granita in chilled glasses or bowls. Garnish with extra mint or lime zest if desired.
# Expert Advice:
01 -
- It transforms humble watermelon into something restaurant fancy with almost zero effort
- The texture is somewhere between sorbet and snow cone, which is basically summer magic
02 -
- That shallow dish is your best friend, deeper containers take forever to freeze properly and you will end up with uneven texture
- The scraping might feel tedious but it is literally what makes granita granita, so do not skip or rush those intervals
03 -
- Strain the puree through a fine mesh if you want it silkier, though I honestly never bother
- The dragging motion with your fork matters more than force, think gentle raking not aggressive stabbing