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1
Place all of the ingredients in a blender, and blend until smooth.
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2
Chill in the refrigerator for 2 hours or overnight.
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3
If you are making granita, place a 9-by-11-inch baking dish in the freezer.
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4
Omit the corn syrup and reduce the sugar if desired.
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5
Place a container in the freezer.
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6
Using an immersion blender, blend the watermelon mixture for 30 seconds.
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7
If making sorbet, freeze in an ice cream maker following the manufacturers directions.
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8
If making granita, scrape into the chilled baking dish and place back in the freezer.
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9
Set the timer for 30 minutes.
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10
Using a fork, scrape the ice crystals from the outside of the baking dish toward the center.
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11
Return to the freezer and set the timer for another 30 minutes.
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12
Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture.
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13
It should not be frozen solid.
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14
If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up.
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15
Transfer to a container and freeze.
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16
Allow to soften for 15 minutes in the refrigerator before serving.
