Watermelon Granita

Approximately 1 quart
  • 1/3 cup sugar
  • 3 1/2 cups seeded and chopped watermelon (about 3 1/4 pound wedge)
  • 1 tablespoon fresh lemon juice, or to taste
  • In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool. In a blender or food processor puree the watermelon. In a bowl combine the puree, the syrup and the lemon juice and chill the mixture, covered, for 1 to 2 hours or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled. Stir the mixture, transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard. Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.

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    Watermelon Granita

    Recipe courtesy of Food Network Kitchen