Watermelon Granita with Blueberries

By Susan E. Levy
July 12, 2013
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Author Notes: Nothing says summer like watermelon, and this frozen version is surprisingly simple to make. It is a delightful finish to any meal.Susan E. Levy

Serves: 4

Ingredients

Recipe Ingredients

  • 4 cups watermelon, cut into small pieces
  • 12 ounces blueberries

Garnish

  • 4 fresh mint leaves
  • 12 blueberries

Directions

  1. Puree 4 cups of watermelon pieces. Fill 2 ice cube trays and freeze.
  2. Once frozen (about 3 hours later), place in food processor with blade. Gently pulse, until watermelon has a coarse texture.
  3. Fill 4 glasses as follows: 1/3 frozen watermelon, 1/3 fresh berries, 1/3 frozen watermelon.
  4. Top with a few blueberries and a sprig of mint.
  5. Per serving: 102 calories, 2g protein, 24g carbohydrate, 1g fat, 1g sat fat, 0g mono fat, 0mg cholesterol, 2g fiber, 5mg sodium

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