Watermelon Granita

Tuesday, August 28, 2012

Watermelon GranitaThe kids are back at school, the nights are getting cooler, and there’s a certain quality to the light in the mornings that gives you the distinct feeling that autumn is just around the corner.  Every day it looks as if someone has taken a big paintbrush to the trees overnight, touching a few leaves here and there with a few specks of gold.  As beautiful as it is here in the fall, I’m not ready for it!  I love the hot days of summer and sitting on the deck in the early evenings with family and friends.  I’ll do anything to extend that feeling, including making my favorite summer desserts.  To take advantage of fresh watermelon in the summer, I like to make a frozen watermelon granita – so  simple, refreshing and delicious.  Enjoy the Labor Day Weekend and the last lovely days of summer!

Watermelon Granita 2







Watermelon Granita (from Food & Wine – serves 6)

  • 1/3 cup sugar
  • 5 cups 1-inch watermelon cubes, seeds removed
  • 2 tablespoons fresh lime juice
  • thin watermelon wedges and mint for garnish


1.  In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves.  Transfer the syrup to a blender or food processor, add half the watermelon cubes and the lime juice and pulse until smooth.  Add the remaining watermelon cubes and blend until smooth.

2.  Pass the puree through a coarse strainer, pressing down on the solids.  Transfer to a 9×13 inch nonreactive baking dish and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours.  Spoon the granita into tall glasses or bowls and garnish with melon wedges and mint.

Watermelon smile









Eat well. Travel often. Live your passion.

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