Refreshing Watermelon Granita Recipe: Quick Summer Dessert

Watermelon Granita Recipe

On hot summer days, a simple Italian ice like this Watermelon Granita is an effortless way to cool down. Bright, fruity and icy, it highlights fresh watermelon with just a touch of lemon and optional sugar.

Granita is extremely flexible — you can make it with nearly any ripe fruit or juice you have on hand. This watermelon version is fast, refreshing and naturally hydrating.

How To Make Watermelon Granita

Ingredients

• 4 cups seedless watermelon (cut into chunks)
• ½ cup sugar (optional — adjust to taste)
• Juice of one lemon
• Large bowl or glass measuring bowl
• Blender or food processor
• 9 x 13-inch baking dish (glass recommended)

Directions

1. Prepare the watermelon: cut a small watermelon into pieces and scoop or cut the flesh away from the rind until you have about 4 cups of watermelon chunks and juice.
2. Combine lemon and sugar: add the freshly squeezed lemon juice to the bowl with the watermelon and sprinkle in the sugar. Stir until the sugar dissolves. Taste and reduce or omit sugar if the melon is naturally very sweet.
3. Blend: pour the mixture into a blender or food processor. Pulse to break the fruit into small pieces, then puree until smooth.
4. Freeze: pour the sweetened watermelon puree into a glass 9 x 13-inch baking pan and cover tightly with plastic wrap.
5. Scrape to form crystals: place the pan in the freezer. After one hour, remove it and use a fork to scrape and break up the ice crystals, working around the edges to incorporate any frozen bits.
6. Repeat: return the pan to the freezer and repeat the fork-scraping every hour until the mixture is fully frozen and flaky, usually 3–4 hours total depending on your freezer.
7. Serve: when the granita is fluffy and crystalline, spoon it into chilled bowls or dessert glasses and serve immediately.

Helpful Tips for Making Watermelon Granita

• Taste first: watermelon sweetness varies widely. Start with less sugar and add more only if needed. If the fruit is very sweet, you can skip the sugar entirely.
• Use a shallow pan: a wide, shallow container freezes faster and makes it easier to scrape into flaky crystals.
• Flavor variations: for a subtle twist, add a few torn mint leaves before blending or a splash of lime instead of lemon.
• Serving suggestion: scoop the finished granita into pretty dessert dishes or hollowed-out watermelon halves for a festive presentation.

Print the Watermelon Granita recipe below

Watermelon Granita Recipe

Arlene Mobley – Flour On My Face

Sweet, icy watermelon granita keeps you cool as summer temperatures climb.

5 from 1 vote

Print Recipe

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Prep Time
3 hrs 10 mins

Total Time
3 hrs 10 mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 71 kcal

Ingredients

• 4 cups seedless watermelon
• ½ cup sugar (optional)
• Juice of one lemon

Instructions

• Cut the watermelon and scoop or chop the flesh until you have about 4 cups of chunks and juice.
• Stir in the lemon juice and sugar, mixing until the sugar dissolves. Adjust sugar to taste.
• Blend the mixture until smooth in a blender or food processor.
• Pour the puree into a 9 x 13-inch glass pan and cover with plastic wrap.
• Freeze. After one hour, remove and scrape the forming ice crystals with a fork, pulling the edges into the center.
• Repeat scraping every hour until the granita is fully frozen and flaky, then serve.

Nutrition

Serving: 1Cup
Calories: 71kcal
Carbohydrates: 18g
Protein: 1g
Fat: 1g
Sugar: 17g

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Granitas are among the easiest and most refreshing summer desserts. Enjoy!