Watermelon and Mint Granita Recipe


Nutrition

Cal/Serving: 78
Daily Value: 4%
Servings: 4

Low-Fat, Low-Sodium
Low-Fat-Abs, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g1%
Saturated0g0%
Carbs19g6%
Fiber2g10%
Sugars14g0%
Protein2g4%
Sodium9mg0%
Calcium61mg6%
Magnesium37mg9%
Potassium360mg10%
Iron3mg18%
Zinc0mg3%
Phosphorus39mg6%
Vitamin A2222IU44%
Vitamin C22mg36%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg5%
Niacin (B3)1mg3%
Vitamin B60mg6%
Folic Acid (B9)31µg8%
Vitamin E0mg1%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Watermelon and Mint Granita
Valaer Murray

Watermelon and mint are two of my favorite summertime flavors — nothing is more refreshing. Plus, this is a relatively hands-off recipe; just blend, freeze, and eat!

Click here to see D.I.Y. Frozen Desserts. 

5
Ratings8

INGREDIENTS

  • 6 cups cubed and seeded watermelon
  • 1 cup loosely packed fresh mint
  • 1 cup of simple syrup

DIRECTIONS

In a blender, combine the watermelon, mint, and simple syrup and purée for a few minutes. Pour into a large glass 9-by-11 casserole dish. Freeze for at least 1 hour — you don't want this frozen solid but also not like slush. Use a metal spatula to scrape up the large flakes of granita.

Recipe Details

Total time: 3 ½ hours (including refrigeration)

Servings: 4

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