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Watermelon Mint Granita

There’s nothing like a holiday called Labor Day that reminds you that you are 6 weeks away from delivering your second child. 
 
And that you are not ready. 
 
Not ready, as in the house is still being child-proofed for your daughter, that you’re not entirely certain where your son will sleep, and that you just moved cross-country and still have boxes of baby bottles and burp clothes that need to be unpacked and arranged. 
 
By this time with Sofia my hospital bag had been packed, we had taken all of our birthing classes. her nursery was ready, and I had soups and stews and breakfast burritos in the freezer to help when things got busy. 
 
(Which, may I add, is the complete opposite of what I’m eating now, which is a combination of all the leftovers in my fridge to make a smörgåsbord lunch of Indian-Chinese-cold pizza fusion of takeout.)
 
But I wouldn’t change it for anything. Not being fully ready is a result of stopping what I’m doing when Sofia is up from her naps. It means that I do what I can to be present with her when she is up and playing and exploring. It means that we sing the same silly songs over and over, we have full conversations of nothing but babbles, we sit on the grass while she laughs at our dogs playing, and it means that about 10 times a day I say, “No, don’t eat that!” When she rests, I shower or answer emails from work, or finally get to that load of laundry that I’ve been ignoring for a couple of days. 
 
I’m such a planner and for the first time ever, I’m not fully prepared. Also for the first time ever, I’m kinda okay with it. Our beloved son will come home to a family and a home that is full of love and warmth and happiness.
 

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! 

 
Watermelon Mint Granita
Serves 6
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Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Prep Time
3 hr
Cook Time
10 min
Total Time
3 hr 10 min
Ingredients
  1. 4-6 cups watermelon, seeded and cubed
  2. start with 1/4 cup sugar (add more, if necessary)
  3. 1-2 tbsp freshly squeeze lime juice (again, add more, if desired!)
  4. small handful of fresh mint, finely chopped
Instructions
  1. 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!
The Richmond avenue https://therichmondavenue.com/
 

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  2. Sara says

    I tried to do this earlier this month and FAILED. If this is what you do when you’re preparing for your second child, then I AM HERE FOR IT. Seriously – this looks amazing.

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