Recipe courtesy of Sebastien Rouxel
Recipe courtesy of Sebastien Rouxel
Watch how to make this recipe.
Watermelon Granita
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- Level: Easy
- Total: 5 hr
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 157
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
The granita is a cross between sorbet and Italian ice, and there’s a cool trick to get the right icy texture. My version is made with watermelon and a little vodka for a perfect adults-only frozen treat.
- Level: Easy
- Total: 5 hr
- Active: 1 hr
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 157
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
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Directions
- Slice, peel, and cube 6 cups of watermelon. Combine coarsely chopped watermelon, sugar, and lime juice in a bowl and let stand until macerated and juicy, 25 minutes.
- Process in a blender until just smooth, then pass through a China cap using the back of a ladle. Transfer to a shallow metal tray and remove the foam on top. Freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (2–4 hours). Every 20–30 minutes, scrape a fork through the mixture to create the crystals.
- To serve, divide finely diced watermelon among chilled serving glasses and top with granita. Drizzle with vodka (optional) and serve immediately.
