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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a 13x9x2-inch baking pan in the freezer to chill.

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  • In a medium saucepan, combine water and sugar. Bring to a boil, stirring often, until sugar dissolves. Set aside to cool completely. (Refrigerate up to 1 week if making ahead.)

  • Cut watermelon in half lengthwise. Using a knife or spoon, remove melon flesh without cutting through the rind. Place watermelon rind in freezer. Working in batches, puree 9 cups of the watermelon in a food processor. (Reserve the rest for another use.)

  • Strain pureed watermelon through a fine mesh sieve, discarding solids. Transfer strained puree to a large bowl. (Puree should equal about 6 cups.) Stir in the prepared simple syrup.

  • Remove pan from freezer and pour in watermelon mixture. Return to freezer. Freeze, uncovered, for 2 hours. Using a fork, scrape across the surface of the granita to break into shards. Continue to freeze for 4 hours more, stirring and scraping with a fork every 45 minutes to 1 hour, or until mixture is completely frozen and scraped into shards.

  • To serve, spoon granita into frozen watermelon rind. Top with mini chocolate chips.

Nutrition Facts

161 calories; total fat 1g; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 3mg; potassium 129mg; carbohydrates 40g; fiberg; sugar 38g; protein 1g; trans fatty acidg; vitamin a 649IU; vitamin c 9mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12mcg; calcium 9mg; ironmg.

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