Quick Watermelon Granita
Inspired by techniques from NYT Cooking.
A refreshing frozen treat made by blending watermelon with sugar and lemon before freezing into icy crystals.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- tray lined with baking paper
- blender
- shallow glass or ceramic dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 60 kcal |
| Protein | 0.7 g |
| Carbohydrate | 15.3 g |
| of which sugars | 13.4 g |
| of which free sugars | 6.4 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.5 g |
| Salt | 0 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Granita
- 450 g watermelon flesh (rind removed), cut in small chunks
- 25 g caster sugar
- 2 tbsp lemon juice
- 1
Prep fruit. Remove the rind and cut 450 g watermelon flesh into small chunks. Spread the chunks on a tray lined with baking paper.
- 2
Initial freeze. Place the tray in the freezer for about 2 h until the fruit is solid.
- 3
Blend. Put the frozen chunks into a blender with 25 g caster sugar and 2 tbsp lemon juice. Process the mixture until it becomes liquid.
- 4
Second freeze. Pour the liquid into a shallow glass or ceramic dish and return it to the freezer for about 2 h.
- 5
Scrape. Use a fork to break up the ice crystals every 30 min during the freezing process.
- 6
Serve. Continue until the texture is slushy and crunchy. Spoon the granita into chilled glasses to enjoy immediately.
Storage
Keep covered in the freezer for up to 1 week and use a fork or soften before serving.
