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Author Notes: This was a recipe that was born out of me not wanting to be wasteful. Whilst making some watermelon juice, I didn't want to just throw out the pulp so I left it a little juicy, added some simple syrup, and then popped it in the freezer. It's now one of my favorite summertime treats.
If you are making the granita ahead of time, it will firm up quite a bit in the freezer. I recommend "defrosting" it
By the way, this is also a great base for making watermelon margaritas. Splash in a little tequila and serve in a salt-rimmed glass! —Rach Kim
Makes 3 cups (about 6 servings)
- 1/2 watermelon (or 1 baby watermelon)
- 1 1/2 tablespoons lime juice
- 1/4 cup sugar
- 1/4 cup water
- Cut watermelon in half and carefully cut the watermelon flesh out of the rind. Save the empty watermelon rind.
- Place the watermelon and any juices into a blender and puree until smooth.
- Pour the watermelon puree into a strainer. Strain until the pulp resembles applesauce. (Use the juice to make watermelon cocktails or to drink plain.)
- In a small saucepan, combine lime juice, sugar, and water. Bring to a boil over low heat and cook just until sugar dissolves. Cool.
- Mix together the cooled lime simple syrup with the watermelon pulp and pour into a shallow dish and place in the freezer.
- Every 30 minutes, check on the granita and use a fork to scrape it apart until it resembles a slushy snow. This process may take 2 to 3 hours.
- Once slushy, scoop the granita into the melon rind and serve. Garnish with a sprig of mint and lime zest.
- If you are making the granita ahead of time, it will firm up quite a bit in the freezer. I recommend "defrosting" it
- By the way, this is also a great base for making watermelon margaritas. Splash in a little tequila and serve in a salt-rimmed glass!
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert