Watermelon Granita
Ingredients
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- 8 cups seedless watermelon – cut into 1-inch cubes
- 1/2 cup granulated sugar
- 2 tbsp lemon juice – freshly squeezed
- 1 pinch fine sea salt
- fresh mint leaves – for serving
Instructions
1. Chill a shallow metal baking pan (such as a 9×13-inch) in the freezer while you prep.
2. Add the seedless watermelon, granulated sugar, lemon juice, and fine sea salt to a blender. Blend on high until completely smooth and the sugar is dissolved, 30–60 seconds.
3. Strain the mixture through a fine-mesh sieve into a large bowl or pitcher, pressing gently; discard the pulp.
4. Pour the strained liquid into the cold shallow pan and place it flat in the freezer.
5. Freeze for 30–40 minutes, until ice crystals begin forming around the edges. Scrape and rake the mixture with a fork, pulling icy edges toward the center.
6. Return to the freezer and repeat scraping every 30 minutes for 2.5–3 hours, until the granita is composed of fine, fluffy crystals and no liquid pools at the bottom.
7. Fluff with a fork just before serving. Spoon into chilled glasses or bowls and garnish with fresh mint leaves, if using.
8. For storage, cover and keep frozen up to 1 week; re-fluff with a fork before serving.
Watermelon Granita is a light, spoonable ice with bright, fresh sweetness and a clean finish. The texture is crystalline and flaky, forming delicate shards that melt instantly on the tongue. Balanced with a hint of lemon and a whisper of salt, it showcases watermelon’s peak-summer flavor without heaviness.
Originating from Sicily’s tradition of granita, this variation celebrates the island’s love of seasonal fruit. Granita itself traces back to Arab sherbet and snow traditions that took root in Sicily, evolving into the breakfast-and-dessert staple served with soft brioche. While lemon, almond, and coffee are the most historic flavors, watermelon appears wherever the fruit is abundant, especially in high summer along the southern coasts.