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Watermelon Granita Recipe

Watermelon Granita Recipe

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
TOTAL TIME: Prep: 15 min. + freezing YIELD:8 servings


  • 1-1/4 cups sugar
  • 1-1/4 cups water
  • 6 cups cubed watermelon
  • Small watermelon wedges, optional


  • 1. 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.
  • 2. 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.

Nutritional Facts

2/3 cup: 151 calories, 0g fat (0g saturated fat), 0mg cholesterol, 4mg sodium, 41g carbohydrate (40g sugars, 1g fiber), 0g protein .

Reviews for Watermelon Granita

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Reviewed Jul. 30, 2011

"oops....forgot to say that I reduced the sugar and added lime juice."

Reviewed Jul. 30, 2011

"Easy and delicious! Made it for friends and they loved it."

Reviewed Jul. 22, 2010

"This was just too sweet!"

Cynthia Ann
Reviewed Jul. 16, 2010

"sugar content is too high, I like the previous suggestion from the diabetic person in using diet 7 up! Sugar is a large concern -- why are all your recipes not showing the grams of sugar in the Nutrition Facts?"

Have Your Cake & Lose Weight too
Reviewed Jul. 15, 2010

"I am a diabetic and this would not be a good choice for me... 41 g of carbs. too many. I do make a granita though. I use 2 cups of frozen blueberries, 2 cans of sugar free 7 up, 2 T lime juice and 1/2 cup Spenda. No cooking only processing in the food processor...freeze...break into chunks and process again...serve. This does sound great for people that can eat a lot of carbs."

Reviewed Aug. 15, 2009

"I decided to try this recipe when I purchased a watermelon that I thought was a little mushy and didn't want to waste it. I made a few additions. I added fresh squeezed limes about 8-10. and 2 TBSP of kosher salt. It is delicious. It gives you the sweet, sour & salty which I love. After I got it froze I used ziplock sandwhich bags and put them in an 8oz glass. Filled them up and then kept the granita in individual servings in the freezer until I need them."

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