Greek · Dessert
Watermelon Granita
A Greek-style watermelon granita, scraped by hand into loose, fluffy ice crystals from pure strained watermelon juice sharpened with lime and lifted with fresh mint. Built lighter than a classic sorbet, it leans on the fruit itself rather than added fat or heavy syrup for its flavour and body.
$0
10 minsPrep
0 minsCook
220 minsTotal
EasyLevel
Nutrition per serving
79Calories
0.9gProtein
0.2gFat
20.3gCarbs
17.8gSugar
0.7gFiber
2mgSodium
0mgChol
0gSat Fat
171mgPotassium
12mgCalcium
0.4mgIron
0mcgVitamin B12
13.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Greek Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
Instructions
1
Blend the diced watermelon in short pulses until smooth, about 30 seconds.
2
Pass the puree through a sieve into a bowl, pressing with the back of a spoon to extract the juice and discard the pulp and seeds.
3
Stir the water, sugar and lime juice into the strained watermelon juice until the sugar fully dissolves.
4
Pour the mixture into a shallow tray (about 350ml capacity) so it sits no more than 2cm deep.
5
Freeze for 1 hour, then scrape the surface with a fork to break up the forming ice crystals.
6
Return to the freezer and repeat the scraping every 30-45 minutes for a further 2-3 hours, until the whole tray is made up of light, separate ice flakes.
7
Scoop into two chilled glasses, scatter with the shredded mint, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g diced, seeds removed watermelon
- 2.1 oz60g water
- 0.6 oz18g sugar white
- 0.5 oz14g freshly squeezed lime juice
- 0.1 oz2g finely shredded, for garnish mint
