Watermelon granita looks a little like a fancy snow cone, but it’s so much more than a sweet, icy treat. When you dip a spoon into the semi-frozen granita, you get flakes of thin ice that coat your tongue, delivering layers of flavor as they melt — tart lime, sweet honey, and juicy, fresh watermelon. If you chew it up before it melts, it has a light, here-and-gone crunch that’s delightful. It’s almost impossible to get that perfectly slushy, icy, fresh-out-of-the-freezer texture unless you make it at home.
Luckily, granitas are as quick and easy to make as smoothies — especially this one since you eat it before it fully sets. It’s perfect for summer entertaining, especially if any of your guests are lactose or gluten intolerant. We’ve also been known to scoop it into a thermos and take it to the beach. Deluxe slushy!
Our tip: This is a super fun dessert to make with the kiddos. Depending on their ages, they can do a lot of the prep work all by themselves — cutting the soft watermelon into chunks with a butter knife, whirring up the ingredients in a food processor, and pouring it into a pan.
Yield: 1 quart
4 cups watermelon, seeded, cubed
¼ cup lime juice
1 ½ Tbsp honey
⅛ tsp citric acid
Mint, for garnish
In a blender, combine all of the ingredients and purée until the melon is smooth.
Transfer the granita mix to a freezer-safe glass, ceramic, or metal pan and freeze for about 3 to 4 hours, until the granita is fully frozen on the edges and slushy in the center.
Gently stir so that you have a slushy, crunchy mix, and serve.