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

Jim Ackard
June 1996

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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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