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Thomas J. Story Photo by: Thomas J. Story

Watermelon Granita

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.

Sunset JUNE 2006

  • Yield: Makes 4 servings


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


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.

Note: Nutritional analysis is per serving.


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

Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 3%
  • Protein: 1.4g
  • Fat: 1g
  • Saturated fat: 0.0g
  • Carbohydrate: 66g
  • Fiber: 1g
  • Sodium: 5.3mg
  • Cholesterol: 0.0mg

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Watermelon Granita recipe