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Watermelon Granita

Watermelon Granita


  • 4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon)
  • 1 tablespoon fresh lime juice

Recipe Preparation

  • Purée all ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

Recipe by Gina Marie Miraglia Eriquez,

Nutritional Content

One serving contains: Calories (kcal) 96.1 %Calories From Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 24.7 Dietary Fiber (g) 0.4 Total Sugars (g) 23.1 Net Carbs (g) 24.2 Protein (g) 0.6 Sodium (mg) 1.2Reviews Section

Recipe Summary

  • 1 cup sugar
  • 2 teaspoons grated lime peel
  • 2 pounds seeded chopped watermelon (about 3 lb. unpeeled)
  • About 1 teaspoon lime juice

In a 1- to 2-quart pan over high heat, combine 1 cup water, sugar, and lime peel and bring to a boil. Let cool, then pour through a fine strainer into a bowl.

In a blender, whirl watermelon and 1 cup of the lime syrup until smooth. If there are seeds, pour mixture through a fine strainer into a bowl. Stir in the lime juice. Add syrup and/or lime juice to taste (mixture will taste less sweet once frozen).

Pour purée into an 8-inch square baking pan. Cover with plastic wrap and freeze until mixture has started to freeze at the edges but is still slushy, 2 to 3 hours. Stir the mixture thoroughly, scraping the sides down. Cover and freeze until solid, at least 8 hours.

To serve, scrape with a fork to make large flakes and spoon into chilled glasses or bowls.

Watermelon Season!

Good morning. Nicole Taylor wrote about watermelon for The Times this week, and when I was finished reading her piece I went to the market and got one of those globe watermelons that sit in the huge cardboard box at the front of the store and put it in the refrigerator to chill. Nicole’s article was about good watermelons — heritage watermelons, black-seeded and sweet — and mine was just a commodity watermelon, but no matter: It was my first of the season, and I was looking forward to it.

I used about a quarter of it to make her recipe for country panzanella with watermelon dressing (above): amazing. I blitzed another quarter with ice and lime juice to make agua fresca. I made watermelon chaat to accompany a dinner (keema with rolls and yogurt). And then I made watermelon granita because I like watermelon granita after dinner in the summertime, even if I’ve been eating watermelon all day.

All this was terrific. But Nicole’s story left me craving seeds and deeper flavor, and I’m going to spend some time in the next couple of weeks seeking both out. I hope you’ll do the same.

What are you getting up to in the kitchen? I’m thinking this Jamaican curry chicken and potatoes may be worth my time this week, along with kimchi bibim guksu and crispy tofu with cashews and blistered snap peas.

Melissa Clark has an awesome new recipe for the easiest lemon curd, which she makes in a microwave in about six and a half minutes. So I want to try that out, and maybe modify the recipe as she suggests to make grapefruit-Campari curd.

I could see my way to making fried catfish with hot sauce this week. (I got a high-sided cast-iron chicken-fryer pot for about $40 a few months ago, and it has transformed my fry game.) Or chicken with vinegar. Or both. I might make shaved asparagus with arugula and Parmesan, Roman egg drop soup, a French potato and green bean salad. I would absolutely like to make spicy slow-roasted salmon with cucumbers and feta.

There are thousands and thousands more recipes waiting for you on New York Times Cooking. Go browse our virtual aisles and see what strikes your fancy. Save the recipes you want to make. Rate the ones you’ve made. And please leave notes on them, if you’ve come up with a hack or substitution that you want to remember or share with your fellow subscribers.

(Yes, you need to be a subscriber to access the site and app. Subscriptions support our work. Won’t you consider subscribing to New York Times Cooking today?)

We are standing by to assist, should something go awry in your kitchen or with our technology. Just write [email protected] Someone will get back to you, I promise.

Now, it’s nothing to do with chocolate milk or chicken larb, and I’m late to it besides, but if you like true crime and false love, you may want to check out the podcast “Dirty John,” by Christopher Goffard of The Los Angeles Times.

My colleagues on “The Daily” have spent six months documenting the reopening of Odessa High School in West Texas. On Thursday at 6 p.m. Eastern time they’ll celebrate graduation there live, with further reporting, a drum line performance and a commencement speech from La’Darius Marshall, star of the Emmy-award-winning Netflix series “Cheer.” Subscribers to The Times (that’s you, I hope!) can join them by signing up here.

Here’s some new fiction by John Edgar Wideman in the Virginia Quarterly Review, “Jordan.”

Finally, new music to play us off: Billie Eilish, “Lost Cause.” Listen to that and I’ll be back on Friday.

Watermelon granita with shortbread recipe

A refreshing dessert served with buttery biscuits. This granita is great served in old fashioned champagne glasses and you could even add a drizzle of prosecco on top.


  • 1 kg ripe watermelon pulp
  • 1 pomegranate (seeds only)
  • 1 -2 limes (finely grated zest and juice)
  • 1 handful mint leaves
  • 2.2 lbs ripe watermelon pulp
  • 1 pomegranate (seeds only)
  • 1 -2 limes (finely grated zest and juice)
  • 1 handful mint leaves
  • 2.2 lbs ripe watermelon pulp
  • 1 pomegranate (seeds only)
  • 1 -2 limes (finely grated zest and juice)
  • 1 handful mint leaves
  • 100 g unsalted butter, softened
  • 50 g caster sugar, plus extra for sprinkling
  • 150 g plain flour, plus extra for dusting
  • 4 tbsp prosecco, to serve (optional)
  • 3.5 oz unsalted butter, softened
  • 1.8 oz caster sugar, plus extra for sprinkling
  • 5.3 oz plain flour, plus extra for dusting
  • 4 tbsp prosecco, to serve (optional)
  • 3.5 oz unsalted butter, softened
  • 1.8 oz caster sugar, plus extra for sprinkling
  • 5.3 oz plain flour, plus extra for dusting
  • 4 tbsp prosecco, to serve (optional)


  • Cuisine: Russian
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 4


  1. First, make the granita. In a food processor, blend together the watermelon pulp, pomegranate seeds, lime zest and juice, and mint leaves until smooth. Pass through a sieve lined with a muslin cloth to get rid of all the seeds and residue.
  2. Pour into a small baking tray, cover with clingfilm and put in the freezer for 2&ndash3 hours. Remove from the freezer and scrape the granita with a fork, working from the more frozen edges to the less frozen middle.
  3. Re-cover with clingfilm and return to the freezer for a further 2&ndash3 hours. Repeat 3&ndash4 times until the entire tray turns into a frozen-solid crumble.
  4. To make the shortbread, cream the butter and sugar together using a stand mixer fitted with the paddle attachment (or an electric hand mixer) until pale and fluffy.
  5. Sift in the flour and mix until the mixture is firm enough to transfer to a lightly floured work surface, then lightly knead into a dough.
  6. Transfer the dough to a sheet of baking parchment and roll out to about 1cm (0.4 inch) thick.
  7. Sprinkle with sugar, then cut the dough into fingers and refrigerate for 20 minutes to firm up.
  8. While the dough is chilling, preheat the oven to 200°C/392°F/gas mark 6.
  9. Place the shortbread fingers and baking parchment onto a baking tray and bake for 20 minutes until pale golden in colour, then let them cool on a wire rack.
  10. To serve, scoop the granita into glasses and drizzle prosecco on top, if including. Add the shortbread on the side.

This recipe is from Salt & Time by Alissa Timoshkina. Published by Mitchell Beazley, £25. Photography by Lizzie Mayson.

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The next step is to place the sugar in the pan.

The heat should be kept at a lower level and you need to cook it for around 4 minutes.

It should be stirred regularly.

You can stop the cooking process when the sugar is dissolved.

Now, you can increase the heat to high level. Watermelon should be added.

Then, the heat should be reduced to the minimum.

The next step is to simmer for 5 minutes.

The pan needs to be removed from the heat. You have to leave it for 10 more minutes.

Now, you have to take a food processor. The watermelon mixture should be placed in the food processor.

It should be processed until the mixture turns smooth.

It should be strained into a large jug. The solids should be discarded.

Now, it is the time to stir in lime juice.

Take an 18 cm x 28 cm (base) slice pan. Pour the mixture into the pan.

It should be frozen for 3 hours. (You need to make sure that the mixture is just beginning to freeze).

Take a fork. Flake mixture using the fork to break up the ice crystals starting to form.

  • 8 Cups seedless watermelon chunks
  • 2 Tablespoons honey
  • 2 Tablespoons lime juice
  • 1/4 Cup chopped mint or basil (optional)

Place half of the watermelon in the bowl of a food processor and process until smooth. Pour into a 9-by-13-inch glass baking dish. Add the remaining watermelon to the processor along with the honey and lime juice and process until smooth.

Pour into the baking dish, stir until combined, and place uncovered in the freezer. Freeze until ice begins to form around the edges of the pan, about 30 minutes. Rake with a fork to break up large ice clumps, return to the freezer, and continue stirring about every 30 minutes until all liquid is crystalized, about 3 hours total.

Using a large fork, flake the granita into bowls or into an airtight container to freeze up to 1 week. Serve garnished with mint or basil, if desired.

Watermelon, Lime & Mint Granita

1. Place the lime juice and zest, sugar and mint sprigs in a pan over a low / medium heat stirring continuously, until the sugar has dissolved. Remove from the heat and allow to cool completely, discard the mint.

2. In a blender, blend the watermelon until the fruit has broken down. Then pour in the lime and mint cooled syrup and blend for just a few seconds.

3. Using a spatula or wooden spoon, push the watermelon mixture through a fine sieve into a freezer-proof bowl and discard the pips.

4. Cover the bowl and freeze for 4-5 hrs, mixing with a fork every hour to break up and disperse the ice crystals. The mixture should resemble slushy ice.

Related Video

This was my go to summertime treat recipe last summer. Sooo refreshing! Very easy to make and gorgeous served up in margarita glasses. It has been a repeat request this summer, and I'm guessing it will be in the years to come, too.

The gingered strawberries are wonderful on their own - I wouldn't bother with the granita as we don't care for watermelon.

The ginger adds extra sparkle to this refreshing and fun treat. Next time will make much smaller strawberry pieces for a varied effect.

The was a wonderfull and fresh end to a hot summer BBQ. It was well recieved by everyone and was very easy to prepare! One note- reduce the sugar.

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Frozen Watermelon Granita Cocktail

  • 4 cups watermelon juice (see Spicy Watermelon and Lime Popsicles for method)
  • ½ cup sugar
  • 3 tbsp lime juice
  • Vodka (optional)

Combine watermelon juice, sugar, and lime juice in a large bowl. Pour into a 9-by-13-inch glass or metal baking dish. Cover and freeze for 1 hour, then scrape and mash the mixture with a fork. Repeat twice more. Scrape vigorously before serving. To serve: Fill a cocktail glass with about 8 ounces of the granita. Top with a shot of vodka and garnish with a lime wheel.

Tip: Make a pure juice by cubing a watermelon (sans rind) and then blending on high for 30 seconds. Afterward strain the liquid through a sieve to remove the pulp.

Watch the video: 15 Amazing Watermelon Party Tricks - Best Compilation! (November 2021).