Watermelon-Raspberry Granita

1. 1

   Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat.

2. 2

   Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.

3. 3

   Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely.

4. 4

   Add the watermelon and lime juice and puree until smooth.

5. 5

   Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.

6. 6

   Freeze until ice crystals begin forming around the edges, about 45 minutes.

7. 7

   Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

8. 8

   Photograph by Levi Brown

* Per serving · 4 servings · Values may vary.

No additional tips available.