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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; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 3 mg sodium. 129 mg potassium; 40 g carbohydrates; 0 g fiber; 38 g sugar; 1 g protein; 0 g trans fatty acid; 649 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 9 mg calcium; 0 mg iron;

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