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Watermelon with Tangy Granita

Photo: Johnny Miller; Styling: Sarah Smart
Hands-on time 20 mins
Total time 3 hrs, 20 mins
Yield Serves 6
Juicy-crisp watermelon chunks turn extra-refreshing with a cold topping of slushy cucumber-lime granita. If you have access to both, use red and yellow watermelon.

Ingredients

  • 1 cup water
  • 3/4 cup sugar
  • 1/2 cup fresh lime juice
  • 1/3 cup packed mint leaves
  • 1/3 cup packed cilantro leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon grated lime rind
  • 1 cucumber, peeled and seeded
  • 8 cups (3/4-inch) cubed watermelon
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 170
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 43.4 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 244 mg
  • calcium 25 mg

How to Make It

  1. Combine 1 cup water and sugar in a microwave-safe dish. Microwave at HIGH 2 minutes; cool completely. Place syrup, juice, and next 6 ingredients (through cucumber) in a blender; blend until smooth. Pour mixture into an 11 x 7-inch glass baking dish; cover and freeze 3 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

  2. Place watermelon cubes in a large bowl. Sprinkle with salt; toss to combine. Let stand 10 minutes. Spoon about 1 1/2 cups watermelon mixture into each of 6 bowls; top each serving with about 1/2 cup granita.