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Watermelon Granita

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
  • Makes
    8 servings


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

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  • msjaiello
    Jul 30, 2011

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

  • msjaiello
    Jul 30, 2011

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

  • jahovanec
    Jul 22, 2010

    This was just too sweet!

  • Cynthia Ann
    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
    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.

  • kedunham
    Jul 15, 2010

    No comment left

  • bmartin
    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.