Light and refreshing on a hot summer evening, Watermelon Granita is an icy dessert with the texture of a chunky Slurpee®.
Go to your local farmers’ market and get a ripe, juicy melon, cut it into chunks, toss it in a blender, and then stick it in the freezer. What could be simpler?
This recipe is low in Sodium, Fat and Cholesterol and is a good source of Potassium, Vitamin A, and Vitamin C. Granita is a big hit with kids and … NO ADDED SUGAR!
Watermelon: Good or Bad?
Have you heard that people with diabetes shouldn’t eat watermelon? Check out my post for Easy Blueberry Watermelon Salad and read about the difference between glycemic index and glycemic load. Try some granita (or the salad) and then test your blood sugar afterward. You may find watermelon doesn’t work for you. But you may also discover it’s perfectly okay! Everyone’s diabetes is different.
- 5 cups watermelon cut into chunks, seeds removed (about half of a small watermelon)
Put watermelon in a blender. Purée until smooth.
Strain into an 8″x 8″ glass baking dish and place in freezer, uncovered. (Don’t use a nonstick dish as you may ruin the finish when you scrape the granita.)
Every 30 minutes or so for about 3 to 4 hours, scrape the mixture with a fork, making sure to get the solid bits around the edges.
The granita is ready when it is frozen, but still grainy.
If you want to add a touch of citrus, squeeze half a lime into the blender with the watermelon.