Watermelon granita is an easy and refreshing summer dessert that makes for an excellent mid-afternoon treat.
Watermelon is a beloved summer fruit and freezing it into a simple dessert is a perfect way to enjoy it.
This watermelon granita is an icy, refreshing treat that is at once light and satiating. It’s sweet without being cloyingly so, and has a fresh, bright, lightly acidic taste.
A watermelon granita is the perfect ending to a barbecue or cookout meal, makes for an excellent mid-afternoon chilled treat, and even works as a frozen cocktail base. It’s kid friendly, but also sophisticated enough to serve for a dinner party.
What is a Granita?
Think of a granita as in the family of sorbet and popsicles, but a little more icy. It’s a frozen dessert made with puréed or juiced fruit, with a fluffy texture created by scraping the mixture with a fork as it freezes. The hourly scraping creates both volume and texture.
Also Read: Easy Homemade Berry Lemonade
Icy Watermelon Granita
Course: Drinks WikkiCuisine: InternationalDifficulty: Medium6
servings15
minutes4
hours88
kcalThis granita is made with freshly puréed watermelon, lemon juice, and honey. The honey is used instead of sugar because honey doesn’t freeze. That means this granita will freeze less rock-hard than a standard granita. The honey sweetens it to dessert status, while the lemon juice balances it all out with a touch of tartness.
Ingredients
2 tbsp. sugar
Kosher salt
2 large lemons
6 lb. seedless watermelon, rind removed, cut up
1/2 cup honey
Directions
- Combine ingredients and blend:
In a blender, combine the watermelon, lemon juice, and honey. Blend on low until the watermelon is broken down fully. This will take about five seconds in a high-powered blender, or 15 seconds in a standard blender. - Pour into baking dish and freeze:
Pour the mixture into a 9×9 baking dish and place in the freezer uncovered. - Scrape granita with a fork after one hour:
Use the tines of a fork to scrape through the mixture. At this point, only the edges will be frozen. Place granita back in the freezer. - Scrape granita again after another hour:
Remove the granita from the freezer and scrape through again using the tines of a fork. More of the mixture should have frozen by now. Those outside parts will have many different-sized crystals, with the overall texture of a thick slushie. Place granita back in the freezer. - Scrape granita again after an additional hour:
After a third hour, scrape through the granita. By now, the mixture should be mostly frozen, and your work will mostly be in making it fluffier with the fork. - Scrape for a final time and serve:
After four hours in the freezer, the granita should be ready to eat. It will be thicker than a slushie, more solid than liquid, and will have a fluffy appearance. It will still have crystals of varying sizes, but the overall appearance will be consistent throughout. Give it a final fluffing/scraping with a fork and serve.
Notes
- If your watermelon isn’t overly sweet you might want to reduce the lemon juice to 1 tablespoon.
