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Author Notes: This recipe is simple, delicious, and offers a cool, refreshing treat for any hot summer day. —Emily Jensen
Makes 8 cups
- 1.5 cups sugar
- 1.5 cups water
- 2 sprigs fresh mint
- 8 cups chopped watermelon
- In a small saucepan, combine sugar and water. Heat over high until mixture boils and sugar dissolves completely. Remove from heat, add mint, and steep 10 minutes.
- While the mint leaves steep, chop up about half of a large watermelon into small cubes. Measure 8 generous cups of cubed watermelon and using a blender or food processor, blend until smooth. There will be seeds and pulp in the blended watermelon- that's fine.
- Remove mint leaves from simple syrup mixture and discard. Pour syrup into blended watermelon and stir to combine. Using a fine mesh sieve, strain watermelon mixture to separate pulp from juice. Pour juice into a 10x7 inch pan and freeze.
- After 3 hours, mix granita with a fork. It should begin to freeze and this will help it keep its slushy texture. Freeze at least 3 more hours until frozen. To serve, take granita out of the freezer and set on the counter for 10 minutes. Flake granita mixture with a fork and serve with a sprig of mint on top.
- This recipe was entered in the contest for Your Best Frozen Dessert