Even though I only had a small group over for July 4th, I rushed out early that morning for a 10-pound watermelon. Why? Who knows. I pictured everyone lounging on the back porch with feet in the grass, slicing bright red melon and tossing seeds into the yard—an idyllic summer scene. In reality, we stepped outside for a few minutes, decided it was unbearably hot, and hurried back into the relief of air conditioning. End of story.
Needless to say, I was left with a lot of watermelon. Want some recipes? You’re getting them anyway.
Granita is one of my favorite summer treats—icy, light, and fruity. It’s the perfect cool-down on a hot afternoon or sticky evening.
I’ve made several granita variations before using raspberries, pineapple, and strawberries. This watermelon version is my favorite so far. The method is simple: make a basic syrup from water and sugar, puree the watermelon with a touch of lime juice in a blender or food processor, combine the puree with the syrup, and freeze it in a shallow pan. Every thirty minutes for a few hours, use a fork to rake through the mixture so it forms fine, flaky ice crystals. The result is refreshing, intensely fruity, and incredibly easy.
Now I’m off to put my new blender—and the remaining mountain of melon—to use for frozen watermelon margaritas. Who’s in?
Refreshing Watermelon Granita
Ingredients
- 1/3 cup sugar, equivalent Splenda sugar substitute may be used
- 1/3 cup water
- 4 pounds seedless watermelon, cut into 1-inch cubes (about 5 cups)
- 2 Tablespoons fresh lime juice
Instructions
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Make a simple syrup by heating the sugar and water over medium-high heat, stirring until the sugar dissolves. Let the syrup cool to room temperature.
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Place the watermelon and lime juice in a heavy-duty blender and process until smooth. Taste and add a bit more lime if you prefer a brighter flavor. Add the cooled simple syrup and pulse briefly to combine.
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Pour the mixture into a 9 x 13-inch baking dish or other shallow pan. Freeze, using a fork to scrape and break up the ice every 30 minutes, until the entire surface is frozen into fine flakes—about 3 hours.
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Stir the granita once more before serving to loosen the flakes. Spoon the granita into large glasses or bowls.
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Store any leftovers in an airtight container in the freezer for up to 5 days. Enjoy!
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