Watermelon Granita

A bracingly refreshing frozen dessert from Tracy Obolsky

When you're making this granita, taste the watermelon before adding the simple syrup-you may need to drizzle in more or less depending on how sweet the melon is. To chill the granita even faster, use a metal baking pan instead of a glass one.

To learn more, read "Pavlova Actually."

Recipe adapted from Tracy Obolsky, North End Grill, New York, NY

Watermelon Granita
5 from 31 ratings
Make pastry chef Tracy Obolsky's sweet, fluffy watermelon granita.
Prep Time
30
minutes
Cook Time
10
minutes
Servings
8
servings
Total time: 40 minutes
Ingredients
  • 8 cups watermelon, cut into 1-inch cubes
  • ¾ cup simple syrup (equal parts sugar and water, boiled until the sugar dissolves)
  • ¼ teaspoon kosher salt
  • 2 teaspoons fresh lemon juice
  • ¼ cup, plus 2 tablespoons, water
Directions
  1. In a blender, purée all of the ingredients until smooth. Strain the watermelon mixture into a Pyrex or metal baking dish, and freeze.
  2. When the edges begin to set, after about 30 minutes, use a fork to break the granita apart. Continue to freeze, scraping every 30 minutes, until the mixture is completely frozen and fluffy, 3 to 4 hours.
Nutrition
Calories per Serving 126
Total Fat 0.2 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 33.4 g
Dietary Fiber 0.6 g
Total Sugars 31.3 g
Sodium 77.5 mg
Protein 0.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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