Watermelon Granita

Contributed by Jim Ackard

SERVINGS: 6

•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

To make this simple, refreshing dessert, you'll need about four pounds of watermelon. The redder the fruit, the prettier the granita will be.

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1/3 cup sugar
5 cups 1-inch watermelon cubes, seeds removed
2 tablespoons fresh lime juice
6 thin watermelon wedges

In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth.
Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a 9-by-13-inch nonreactive baking dish and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours. Spoon the granita into tall glasses or bowls and garnish with the melon wedges.

Make Ahead The granita can be frozen for up to 2 days. Stir before serving. Notes One Serving Calories 87 kcal, Protein .8 gm, Carbohydrate 21 gm, Cholesterol 0, Total Fat .6 gm, Saturated Fat 0.

Watermelon Granita

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