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Watermelon Granita

This watermelon granita is made by blending ripe watermelon with sugar, then freezing and scraping it into icy, flaky crystals. The final texture is granular and cold, resembling crushed ice, with a vibrant, juicy appearance that can be scooped or spooned. It showcases the natural sweetness and brightness of watermelon in a refreshing frozen treat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups ripe watermelon chunks seedless or de-seeded
  • 0.25 cups granulated sugar adjust to taste
  • 1 tablespoon lemon juice optional, enhances flavor

Equipment

  • Blender
  • Freezer
  • Fork or spatula
  • Measuring cups and spoons

Method
 

  1. Prepare the watermelon by cutting it into manageable chunks, removing any seeds if necessary. Measure out 4 cups of the prepared watermelon.
    4 cups ripe watermelon chunks
  2. Add the watermelon chunks, granulated sugar, and lemon juice (if using) to the blender. Secure the lid.
    4 cups ripe watermelon chunks, 0.25 cups granulated sugar, 1 tablespoon lemon juice
  3. Blend on high speed until the mixture is completely smooth and frothy, about 30-60 seconds. The liquid should be bright pink with no visible chunks.
  4. Pour the blended mixture into a shallow, freezer-safe dish. Spread evenly with a spatula.
  5. Place the dish in the freezer. After about 30-45 minutes, check the mixture. Once the edges start to freeze but the center is still soft, use a fork to scrape and break up the ice crystals. Repeat every 20-30 minutes, scraping and fluffing, until the granita is completely frozen and fluffy, about 2-3 hours total.
  6. Serve the granita immediately, spooned into bowls or scooped into glasses. Garnish with a small mint sprig if desired.

Notes

For a softer texture, process the mixture with a food processor or blend it again before freezing. Adjust sugar levels based on the sweetness of the watermelon. Consume within 24 hours for best freshness.