Ingredients
Method
- Cut the watermelon into rough cubes and place in a blender or food processor. Pulse until completely smooth — about 30 seconds of blending should do it.
- Transfer the blended watermelon to a bowl and whisk in the sugar, lime juice, honey (if using), and salt until everything is fully dissolved. Taste and adjust if needed: you want it slightly tart at this stage since freezing will mute sweetness.
- Pour the mixture into a 9x13-inch glass or metal baking dish — something shallow so it freezes evenly in about two hours rather than four.
- Place the dish in the freezer and set a timer for 30 minutes. When you come back, scrape the surface with a fork to break up any large ice crystals. Repeat every half hour for another three times (four scrapes total). After the fourth scrape, leave it undisturbed until completely frozen, about two more hours.
- Before serving, use a fork to fluff the granita into light, snowy flakes. Transfer to a bowl or glass and garnish with torn mint leaves. Serve immediately for the best texture — granita starts melting as soon as it sits out.
Nutrition
Notes
I keep this in my rotation because it takes almost no effort once you've prepped the melon. The only real work is getting a ripe watermelon that tastes like watermelon and making sure you have enough lime juice to balance the sweetness. I make this when I need something cold and refreshing without pulling out the ice cream maker, or whenever someone asks what I'm having for dessert on hot evenings.
The tip that actually matters: if your watermelon is already super sweet, cut back on the sugar by a tablespoon. Taste the blended mixture before freezing — it should taste slightly too tart since the freezing process dulls sweetness. That's when you know it'll be just right once frozen.