There’s nothing I want more on a hot, humid day!
While working onthis articleabout freezing watermelon, I learned something that has changed my summer for the better.
When the days get long and hot, the only thing that will do is an icy cold treat.
Alison Bickel
Theres no added sugar, no need to stir, and it’s guaranteed to cool you down.
First, Freeze the Watermelon
Heres my guide to freezing watermelon.
Its a great way to use up the inevitable excess watermelon from a summer gathering or barbecue.
Alison Bickel
Simply remove the peel and rind and cut them into cubes before freezing them on a sheet pan.
Frozen watermelon will keep in a zip-top bag for up to a month.
I recommend using seedless watermelon so that you dont have to deal with (you guessed it) seeds.
Simply Recipes / Laurel Randolph
If you use a watermelon with seeds, remove any black seeds before freezing.
Add the cubes to a food processor.
If you’re making a lot of granita, use a large processor.
For small batches, a small food processor is best.
Pulse several times to break up the cubes, scraping down the sides with a rubber spatula.
Then process the mixture until a fluffy, pink powder forms.
This watermelon granita is subtly sweet with a delightful texture.
Its also extremely customizable.
For a little tartness, add a squeeze of lime to the processor.
For a little extra sweetness, top the granita with a drizzle of sweetened condensed milk or honey.
I like adding a little kick by sprinkling a mixture of Tajin and granulated sugar over top.
Or take it to cocktail territory and top the granita with a bit of bubbly.
