Melon Granita

Melon Granita
Servings: 12 Hands On 45 mins Total Time 6 hrs 45 mins (includes freezing time)


  • 2 cups water
  • 1 3/4 cups sugar
  • 1 large watermelon, about 12-inches long, weighing 15 to 20 lbs.
  • 2 tablespoons mini chocolate chips, for serving

Make It

1. Place a 13x9x2-inch baking pan in the freezer to chill.

2. 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.)

3. 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.)

4. 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.

5. 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.

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

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 161, Fat, total (g): 1, chol. (mg): , sat. fat (g): , carb. (g): 40, Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): , sugar (g): 38, pro. (g): 1, vit. A (IU): 649, vit. C (mg): 9, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 3, Cobalamin (Vit. B12) (µg): , sodium (mg): 3, Potassium (mg): 129, calcium (mg): 9, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.