Say a sweet ‘ciao’ to summer with this light and airy Italian treat! Serve in pretty glasses garnished with wedges of cantaloupe or mint sprigs. —Taste of Home Test Kitchen
- 1-1/4 cups sugar
- 1-1/4 cups water
- 6 cups cubed watermelon
- Small watermelon wedges, optional
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Strain; discard pulp and seeds. Transfer to an 8-in. square dish; stir in sugar mixture. Cool to room temperature.
- Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with melon wedges if desired. Yield: 8 servings.
Originally published as Watermelon Granita in Light & Tasty August/September 2007, p23
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