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Watermelon Granita

Thomas J. Story
Yield Makes 4 servings
Featuring fresh, summertime watermelon, the only other ingredients you need to complete this simple and stunning dessert is sugar, lime rind, watermelon, and lime juice.


  • 1 cup sugar
  • 2 teaspoons grated lime peel
  • 2 pounds seeded chopped watermelon (about 3 lb. unpeeled)
  • About 1 teaspoon lime juice

Nutrition Information

  • calories 267
  • caloriesfromfat 3 %
  • protein 1.4 g
  • fat 1 g
  • satfat 0.0 g
  • carbohydrate 66 g
  • fiber 1 g
  • sodium 5.3 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 1- to 2-quart pan over high heat, combine 1 cup water, sugar, and lime peel and bring to a boil. Let cool, then pour through a fine strainer into a bowl.

  2. In a blender, whirl watermelon and 1 cup of the lime syrup until smooth. If there are seeds, pour mixture through a fine strainer into a bowl. Stir in the lime juice. Add syrup and/or lime juice to taste (mixture will taste less sweet once frozen).

  3. Pour purée into an 8-inch square baking pan. Cover with plastic wrap and freeze until mixture has started to freeze at the edges but is still slushy, 2 to 3 hours. Stir the mixture thoroughly, scraping the sides down. Cover and freeze until solid, at least 8 hours.

  4. To serve, scrape with a fork to make large flakes and spoon into chilled glasses or bowls.

  5. Note: Nutritional analysis is per serving.

Cook's Notes

Prep and Cook Time: 30 minutes, plus 8 hours to freeze.