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Watermelon Granita with Cardamom Syrup
© Stephanie Foley

Watermelon Granita with Cardamom Syrup

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS 15 MIN
  • SERVINGS: 6
  • HEALTHY
  • MAKE-AHEAD

The Good News Watermelon is a great source of vitamin C. Here, Marisa Churchill turns it into a fat-free granita, which she drizzles with a fragrant cardamom syrup.

  1. 3/4 cup water
  2. 1 1/4 cups sugar
  3. 3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
  4. 1 tablespoon fresh lemon juice
  5. 1 1/2 teaspoons cardamom pods, crushed
  1. In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
  2. In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
  3. Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
  4. Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.
Notes One Serving 202 cal, 0 gm fat, 0 gm sat fat, 55 gm carb, 1 gm fiber.