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–+ servings

Watermelon Granita

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A Sicilian-inspired frozen dessert that turns ripe watermelon and a little lime into delicate, hydrating ice crystals. Naturally vegan, gluten-free, and dairy-free.
Print Recipe
Prep Time 10 minutes
Freeze Time 3 hours
Total Time 3 hours 10 minutes

Ingredients
 
 

  • 6 cups seedless watermelon cubed, about ½ medium watermelon
  • 3 tablespoons granulated sugar or honey, 2 to 4 tablespoons to taste
  • 1½ tablespoons fresh lime juice or lemon juice, 1 to 2 tablespoons
  • 1 pinch salt
  • fresh mint optional, 6 to 8 leaves, or basil

Equipment

  • Blender or food processor
  • Fine mesh strainer (optional)
  • Shallow 9x13-inch baking dish
  • Fork

Method
 

  1. Place the watermelon cubes in a blender. Add the sugar or honey, lime juice, and a pinch of salt, plus the mint or basil if using. Blend until completely smooth.
  2. Taste and adjust the sweetness or acidity. If the watermelon is not very sweet, add a little more sugar or honey.
  3. For an ultra-smooth granita, strain the mixture through a fine mesh strainer to remove pulp. This step is optional.
  4. Pour the mixture into a wide, shallow baking dish for fast, even freezing.
  5. Freeze, scraping with a fork every 30 minutes for 2 to 4 hours, until the mixture is fully frozen and fluffy with fine ice crystals throughout.
  6. Fluff with a fork just before serving and spoon into chilled glasses. Garnish with mint, basil, or a twist of lime if desired.

Nutrition

Calories: 70kcalCarbohydrates: 18gProtein: 1gSodium: 5mgFiber: 1gSugar: 16g

Notes

Net carbs: 17g per serving (18g total carbs minus 1g fiber).
Substitutions: Add fresh mint or basil for a herbal twist, a pinch of chili for heat, or a splash of prosecco for an adults-only version.
Storage: Keep leftovers in an airtight container in the freezer. Fluff with a fork before serving.
Reheating: None needed. Let sit a minute or two, then fluff and serve.

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