📝 About This Recipe
This vibrant Watermelon Granita is the ultimate dairy-free antidote to a sweltering summer afternoon. Inspired by the traditional 'granita di anguria' found in the sun-drenched coastal cafes of Sicily, this dessert relies on the natural sweetness of peak-season fruit and a crystalline texture that melts effortlessly on the tongue. It is a sophisticated, low-calorie treat that balances the honeyed notes of red melon with a bright citrus zing and a hint of herbal freshness.
🥗 Ingredients
The Fruit Base
- 6 cups Seedless Watermelon (cubed, chilled, and rind removed)
- 1/3 cup Granulated Sugar (adjust based on the sweetness of your melon)
- 3 tablespoons Fresh Lime Juice (about 2 medium limes)
- 1 pinch Fine Sea Salt (to enhance the fruit flavors)
- 2 tablespoons Cold Water (only if needed for blending)
Infusions & Aromatics
- 10-12 pieces Fresh Mint Leaves (large leaves, gently bruised)
- 1/4 teaspoon Rose Water (optional, for a floral Mediterranean depth)
- 1 teaspoon Lime Zest (finely grated)
For Garnish
- 4-6 pieces Small Watermelon Wedges (cut into triangles)
- 4-6 pieces Fresh Mint Sprigs (for a pop of green)
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 1/2 cup Fresh Raspberries (optional, for color contrast)
👨🍳 Instructions
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1
Prepare your watermelon by removing the green rind and white pith. Cut the red flesh into 1-inch cubes until you have approximately 6 cups.
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2
Place the watermelon cubes in a high-speed blender. Add the granulated sugar, fresh lime juice, and a pinch of fine sea salt.
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3
Pulse the blender until the mixture is completely liquefied and smooth. Try not to over-blend to avoid creating too much foam.
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4
Taste the liquid. If your watermelon wasn't very sweet, add an extra tablespoon of sugar and pulse again. The flavor should be slightly sweeter than you want the final result, as freezing dulls sweetness.
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5
Pour the watermelon mixture through a fine-mesh sieve into a large, shallow stainless steel or glass baking dish (a 9x13 inch pan works perfectly). This removes any remaining pulp for a cleaner ice crystal.
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6
Stir in the lime zest and the optional rose water. Place the bruised mint leaves directly into the liquid to infuse while it begins to freeze.
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7
Place the pan uncovered in the freezer on a level surface. Let it sit undisturbed for about 45 to 60 minutes, or until the edges begin to set and turn icy.
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8
Remove the pan from the freezer. Use a sturdy metal fork to scrape the icy edges toward the center, breaking up any large chunks. Remove and discard the mint leaves at this stage.
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9
Return the pan to the freezer. Continue to scrape the mixture with a fork every 30 to 45 minutes. This 'raking' process is what creates the signature fluffy, crystalline texture rather than a solid block of ice.
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10
Repeat the scraping process 3 to 4 more times over the next 3 hours until the entire mixture has been transformed into uniform, shimmering ice crystals.
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11
Once the granita is fully frozen and flaky, cover the pan tightly with plastic wrap or a lid until you are ready to serve.
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12
Before serving, chill your glasses or bowls in the freezer for 10 minutes. This prevents the delicate granita from melting instantly upon contact.
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13
Give the granita one final fluff with the fork. Spoon the crystals into the chilled glasses, piling them high.
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14
Garnish each serving with a small watermelon wedge, a sprig of fresh mint, and a tiny sprinkle of flaky sea salt to make the flavors pop.
💡 Chef's Tips
Always use a shallow pan; the more surface area exposed, the better the ice crystals will form. If the granita freezes too hard, let it sit at room temperature for 5-10 minutes before raking it again with a fork. For an adult twist, add 2 tablespoons of vodka or tequila to the blender; the alcohol lowers the freezing point, resulting in a softer texture. Choose a watermelon that feels heavy for its size and has a creamy yellow 'field spot'—this indicates it is ripe and sweet. Don't skip the salt! A tiny amount of salt balances the sugar and makes the watermelon flavor taste more 'round' and intense.
🍽️ Serving Suggestions
Pair with a plate of fresh dairy-free almond biscotti for a crunchy texture contrast. Serve alongside a glass of chilled Prosecco or a light Rosé for a sophisticated summer gathering. Top with a splash of coconut milk or coconut cream for a 'creamsicle' style dairy-free treat. Add a few fresh blueberries and raspberries on top for a beautiful 'red, white, and blue' aesthetic. Serve in hollowed-out lime halves for a whimsical and eco-friendly presentation.