Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Robin Bashinsky
Recipe by Cooking Light August 2013

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
20 mins
total:
3 hrs 20 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

170 calories; fat 0.4g; mono fat 0.1g; poly fat 0.1g; protein 1.6g; carbohydrates 43.4g; fiber 1.3g; iron 0.6mg; sodium 244mg; calcium 25mg.
Advertisement