Go Back
Watermelon Granita

3 Ingredient Watermelon Granita

1 from 1 vote
This frozen Italian dessert is so refreshing! It's a great way to use up extra watermelon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Freeze Time 3 hours
Servings: 4 people
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups seedless watermelon cubed
  • 4 tablespoons sugar can be adjusted to taste
  • 2 tablespoons lime juice

Equipment

  • blender
  • Food Processor

Method
 

  1. Add all ingredients to a blender or food processor and blend until smooth.  Make sure there are no chunks of watermelon remaining.
  2. Pour the mixture into a freezer safe pan (glass or metal work well).  Then, place it in the freezer for one hour.
  3. Remove the pan from the freezer.  Using a spoon or a fork, gently stir the ice crystals that have formed, dislodging them from the edges and breaking up any large chunks. Return the pan to the freezer for another hour.
  4. Remove the pan, and scrape down the ice.  This ice will start to become thicker and chunkier, so be sure to break down all of the chunks. Return the pan to the freezer for one more hour.
  5. Remove the pan and scrape the ice again.  This time, use a fork to scrape the ice into small pieces, almost like you’re “shredding” the ice.  The ice should be fluffy, with a snow cone like consistency.

Notes

I use a 9 inch round pan for this recipe.  If you use a pan that significantly bigger or smaller, you may have to adjust the freezing times. (If using a larger pan, you'd have to stir it more frequently and if using a smaller pan, you would stir it less frequently). 
 
If you are using regular watermelon with seeds, you can either remove all of the black seeds before blending, or blend the watermelon with the seeds and strain the mixture before pouring it into the pan.