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Watermelon Granita

Author: Lisa Longley


  • 1/2 a small to medium very ripe watermelon


  • Scoop the insides of the watermelon out and into a blender. Blend until smooth.
  • Save the watermelon shell by covering it with aluminum foil and placing it in the refrigerator.
  • Pour the liquid from the blended watermelon into a large baking dish. Mine was approximately 15" by 10". Be sure your liquid layer isn't too thick, not much more than a half inch.Freeze overnight.
  • Remove the dish from the freezer and scrape up the watermelon with a fork. You want to work pretty quickly scraping up the watermelon and breaking up any larger chunks.
  • Spoon the watermelon back into the reserved shell and either serve immediately or cover with aluminum foil and store in the freezer until ready to eat.