watermelon granita
Recipe type: dessert
  • 8 cups of watermelon, seeded and cut into chunks*
  • 2 limes (reserve the rind of one lime, if you want curlicues of lime rind for garnish)
  • ¼ cup sugar
  • ½ teaspoon rosewater (optional -- This gives a subtle floral taste which marries well with the sweetness of the melon.)
  1. Place half of the watermelon chunks into food processor with half of the sugar and the juice of 1 lime. Puree until smooth. Pour this into a strainer set over a large bowl.
  2. Repeat pureeing process with remainder of watermelon, sugar, and other lime. Also add the rosewater here, if using. Pour this mixture into the strainer also. Using a wooden spoon, push on solids to squeeze out juice. Discard pulp and seeds. (Feed your chickens!)
  3. After straining, stir to combine and pour the juice into a 8x11-inch (or 9x12-inch) pan. Place into freezer.
  4. After 1-2 hours, use a fork to scrape the ice crystals forming to "fluff" the ice. Place back in freezer.
  5. Repeat fork scraping after another 2 hours, and another cycle to continue forming icy flakes. Serve with curlicues of lime rind, if desired. You can prepare this up to 3 days before serving, just re-scrape before placing into pretty, translucent glasses. If there are hard chunks, let the pan sit at room temperature for one minute and try scraping again.
* Even if you use a seedless watermelon, you will need to strain the puree. I did this to make sure there were no vestigial white seeds floating around. These are not tasty when frozen. Better than the hard, black seeds, but still annoying.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/watermelon-granita/