Watermelon Mint Granita


Last time I went to a summer housewarming bbq, I made those deviled eggs. This week has been pretty sweltering, so for my second housewarming of the month, I opted to make PDub’s Watermelon Granita. (I added the mint.) I was ogling granita recipes for a few weeks before I eventually settled on this one. Finally, the sweat-inducing weather sucked me in. Watermelon is so sweet and summery and what a refreshing way to enjoy it! The mint flecks provided just the right amount of bright freshness, without being overly herbaceous.

Watermelon Mint Granita
Adapted slightly from The Pioneer Woman’s Watermelon Granita

1/2 Large watermelon (about 8 cups)
1/3 c sugar
1/3 c lime juice

Place sugar, lime juice, and a few sprigs of mint in a small saucepan. Cook on low heat until sugar is dissolved and mint is wilted. Turn off heat and carefully remove mint leaves. Let cool for a few minutes.

Meanwhile, cut watermelon into cubes. Blend half the watermelon and half the sugar syrup in a blender until smooth. Move to a 9×13 saucepan. Repeat with remaining sugar syrup and watermelon, plus 6-8 additional leaves of fresh mint.

Freeze uncovered. After 2 hours, use a fork to break up larger icy chunks. Continue scraping about every 45 mintes until granita has reached the desired texture. Transfer to a covered container and leave in the freezer until ready to serve.

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