Watermelon-Raspberry Granita
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 48
- Dietary Fiber
- 6
- Sugar
- 38
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 3
- Total: 4 hr 25 min
- Active: 25 min
Ingredients
1 pint raspberries
1/2 cup sugar
4 cups cubed seedless watermelon
Juice of 1 lime
Directions
- Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
- Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.