Why make icy dessert now?
I’ve been craving that feeling of cold against my tongue, even when it’s not blazing hot outside. Usually, I think of watermelon as a summer thing. Juicy, bright, leaves some sticky residue on your fingers. But here’s the twist — freezing it into a granita makes me notice something I’ve never really caught before. The smell of ripe watermelon, sharp and sweet, gets more intense after a quick freeze. The texture? Crunchy and frosty, breaking apart in a way that’s oddly satisfying, like biting into a frozen slice of summer but in winter pajamas. It’s weird. It’s kind of perfect right now, when the air is too chilly to eat the real thing but I still want that crisp, watery burst. Maybe I’m just stubborn about seasonality, or maybe I just needed a reason to grab my ice scraper and get creative with fruit.
Watermelon Granita
Ingredients
Equipment
Method
- Place the watermelon cubes in a blender, add lemon juice and honey, and blend until smooth and frothy, about 30 seconds. Transfer the mixture to a shallow dish or container.4 cups ripe watermelon cubes, 1 tablespoon lemon juice, 1 teaspoon honey or sugar
- Spread the blended mixture evenly in the dish and place it in the freezer. Every 30 minutes, use a fork or spatula to scrape and stir the icy edges back into the center to break up any ice crystals—repeat this process 3-4 times over 2 hours until the mixture is fluffy and crystalline.
- Once the granita has a snowy, granular texture and is firm but scoopable, serve it immediately by spooning it into glasses or bowls, garnished if desired.
Notes
Honestly, I’m startin to think everything should be turned into granita. Why not watermelon in February? It’s easy, it’s different, and somehow makes you feel like you’ve cracked some code for making refreshment in a world that’s always rushing past.