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Watermelon Granita

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Prep Time 15 minutes
Freeze Time 3 hours
Total Time 3 hours 15 minutes
Servings 6

Ingredients
  

  • Watermelon Granita:
  • 1 kg seedless watermelon flesh
  • 3 tablespoons sugar to taste
  • 3 tablespoons fresh lime juice
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • ¼ teaspoon finely grated lime zest optional
  • Optional Additions:
  • 8 to 10 fresh mint leaves
  • ½ teaspoon finely grated fresh ginger
  • Pinch of chilli powder or tajín
  • 1 tablespoon rose water
  • For Serving:
  • Fresh mint sprigs
  • Lime wedges
  • Tajín or chilli lime powder optional
  • Flaky sea salt
  • Whipped cream or coconut cream optional

Instructions
 

  • Cut watermelon flesh away from rind. Remove seeds if needed. Roughly chop.
  • Blend watermelon on high until completely liquified.
  • Strain through a fine mesh strainer pressing pulp firmly. Discard solids.
  • Add sugar, lime juice, lemon juice, salt, and lime zest. Whisk until sugar dissolves.
  • Taste and adjust. Make slightly sweeter and more tart than ideal before freezing.
  • Pour into a shallow freezer-safe dish in a layer no deeper than 3cm.
  • Cover loosely with cling wrap. Freeze on a flat shelf.
  • After 45 minutes to 1 hour, scrape frozen edges toward the centre with a fork.
  • Return to freezer. Scrape every 30 minutes for the next 2 hours alternating scraping directions.
  • After 3 hours total the granita should be completely loose crystals throughout.
  • Scrape surface into fluffy mounds. Spoon into chilled glasses or bowls.
  • Garnish with mint, lime wedge, tajín if using, and flaky sea salt. Serve immediately.

Notes

  • Use a wide shallow dish — shallower layers freeze faster and more evenly
  • Scrape on schedule every 30 minutes without fail — missing sessions produces solid ice blocks
  • Scrape in alternating directions each session for the lightest, most separate crystals
  • Taste before freezing and make it slightly too sweet and tart — freezing dulls both
  • Chill serving glasses in the freezer for 10 minutes before scooping
  • Work quickly when serving — granita melts fast at room temperature
  • Never skip the pinch of salt — it amplifies sweetness and fruit flavour significantly
  • Keeps in the freezer for up to 2 weeks in an airtight container
  • Re-scrape with a fork or pulse in a food processor before serving after extended storage
  • Press cling wrap directly onto the granita surface before sealing for longer storage