This Watermelon Granita has just three ingredients and is an ultra-delicious and simple way to cool off with watermelon.
And you can’t let watermelon be all it can be if you’ve got loads of other ingredients diluting the dish. Which is why this recipe for watermelon granitas is narrowed down to 3 ingredients: watermelon, lime juice, sugar (+ optional vodka…?).
But first off, what even is a granita? Well it depends. As with all good things, it comes from Italy, but even in Italy it can vary greatly. In some variations you drink it, in some it resembles a course sorbet. The flavors range from almond, coffee, and chocolate to fruity flavors like watermelon and mandarin.
The granitas we’re making today fall somewhere between slushies and sorbets on the texture scale. Our ultra haute method of making these (literally just scraping and stirring away at it) produces light flakes of crystalline watermelon.
Essentially you just get yourself some watermelon, puree it into a thin liquid, add sugar and lime, then pour it into a baking dish and freeze it. You’ll want to use the widest dish you have. This will allow the mixture to freeze quicker and more evenly. This should also (optimally) be a glass dish, which won’t scratch as you scrape away at the granita. I clearly need to invest in some more baking dishes.
Freeze the mixture for a few hours, then take it out and scrape at the frozen top and sides with a fork or spoon. Repeat this process every few hours until the mixture has transformed into a delectable Watermelon Granita.
This Watermelon Granita has just four ingredients and an is ultra-delicious and simple way to cool off with watermelon.
- 1/4 large seedless watermelon
- 1 Tbsp lime juice about 1/2 lime
- 1/4 cup sugar
- Garnish with mint
- Scoop out the fruit of the watermelon. In a blender or food processor, puree watermelon until it reaches a thin, even consistency. If you have seeds in your watermelon, strain them out in a mesh colander right about now.
- Add lime juice and sugar and continue to blend.
- Pour into a large baking dish and freeze for about 2 hours.
- Remove and scrape at frozen sides and top. Place back in freezer.
- Repeat this process of freezing and scraping, every few hours, until mixture is completely frozen and scraped (you can cover it during these bouts of freezing, I didn’t).
- Serve ice cold. Garnish with mint for added fancy.
Leftovers? Store in the freezer in an airtight container.
Make it a grown up granita! Add 1/2 cup of vodka when you add the lime and sugar. This version may be a bit more slushy, as vodka doesn't freeze.
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