This time of the year also reminds me that we are so close to Fall. While this is my favorite time of the year, we are still holding on to the last few weeks of summer and soaking up the sun and the long daylight hours. We’re stocking up on all the fresh produce that we can while it’s in season, from avocados to watermelon, and as a result, things are starting to get creative around here.
We started making watermelon granita last summer and loved it. It’s a fun way to turn watermelon into a dessert and it’s great to prepare ahead and serve to guests or for kids to enjoy on a hot summer day. The recipe only calls for a few ingredients and is not measurement specific. Because every watermelon will range in sweetness, I suggest adding your ingredients and tasting as you go to suit your preferences!
- 4-6 cups watermelon, seeded and cubed
- start with 1/4 cup sugar (add more, if necessary)
- 1-2 tbsp freshly squeeze lime juice (again, add more, if desired!)
- small handful of fresh mint, finely chopped
- Purée all the ingredients in a blender until smooth. Taste and adjust sweetness accordingly. Pour onto a 9x13" metal baking pan and place in freezer. Scrape the watermelon mixture every 30-40 minutes, for about 2 1/2 - 3 hours. Scrape into bowls, serve with alone, with fresh fruit and/or whipped cream, and enjoy!