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Watermelon Granita

This sorbet-like dessert is made by pressing fresh watermelon to extract juice, then freezing it into icy crystals. The process involves minimal ingredients and simple techniques like pressing and freezing, resulting in a coarse, snow-like texture with a bright, refreshing flavor and a translucent appearance.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large ripe watermelon seeded, ripe for optimal flavor

Equipment

  • Sharp knife
  • Fine Mesh Sieve
  • Freezer-safe container
  • Spatula

Method
 

  1. Using a sharp knife, peel the watermelon and cut into chunks, removing the rind and seeds.
  2. Press the watermelon chunks through a fine mesh sieve into a bowl, using a spatula to extract as much juice as possible. Discard solids.
  3. Pour the extracted watermelon juice into a freezer-safe container, spreading it evenly.
  4. Place the container in the freezer. Every 30 minutes, use a fork to scrape and stir the frozen edges, breaking up ice crystals until the entire mixture resembles a coarse, snow-like texture, about 3-4 hours.
  5. Once fully frozen and fluffy, serve the granita in glasses or bowls, garnished if desired, and enjoy immediately for best texture.

Notes

For a sweeter flavor, add a teaspoon of honey or agave syrup before freezing. Ensure continuous scraping to avoid large ice chunks and achieve a fine, icy consistency.