Watermelon Granita

1. 1

   Add all ingredients to a large blender or food processor; blend or pulse until fairly smooth (work in batches if necessary).

2. 2

   Strain through a fine-mesh sieve into a 13x 9 inch baking dish.

3. 3

   Place on the floor of the freezer.

4. 4

   Freeze for about 3 hours, stirring with a fork about every 20 minutes, until icy but smooth, with distinct ice crystals.

5. 5

   Even out the crystals and cover the pan tightly with plastic wrap.

6. 6

   The granita can be kept in the freezer for up to 2 weeks.

7. 7

   To serve, scrape the surface of the granita with a fork, rendering lots of small crystals; scoop them into cups or glasses.

8. 8

   *Spicy Watermelon Granita: add a few dashes of Tabasco sauce to the blender with the other ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.