-
1
Cut a small watermelon in half and quarter it. Scoop the watermelon from each quarter with an ice cream scoop into a large glass measuring bowl until you have 4 cups. If you don't have a large glass measuring bowl, scoop melon into a bowl and measure out the correct amount. The glass measuring bowl just makes things easier.
-
2
Take a taste test for sweetness. The sweetness of watermelons varies so much. Adjust the amount of sugar accordingly.
-
3
Squeeze lemon juice into the measuring bowl with the melon pieces. Sprinkle sugar on top and mix to incorporate.
-
4
Pour the melon mixture into your blender or food processor. Pulse to break the pieces up well and then hit the puree button if you have one and process the ingredients until all the pieces of melon are completely gone. You're looking for a semi-smooth liquid. You will not get a completely smooth liquid because of the texture of the watermelon.
-
5
Pour into a glass 9 x 13 baking pan.
-
6
Clear a shelf in your freezer and place the pan in. I used the top shelf in my freezer and the granita froze quickly.
-
7
After one hour take the pan out of the freezer and break up the ice crystals with a fork. Run your fork around the inside edges of the pan also to incorporate those frozen bits in with the rest of the mixture.
-
8
Do this two more times.
-
9
After the third time, transfer your frozen granita to an airtight container and freeze until ready to eat.
-
10
Enjoy!
