Watermelon with Tangy Granita

Photo: Johnny Miller; Styling: Sarah Smart

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.

Yield: Serves 6
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 20 Minutes
Total: 3 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 43.4g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 244mg
  • Calcium: 25mg

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

Preparation

  1. 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. 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.
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