Watermelon Granita Recipe


Nutrition

Cal/Serving: 63
Daily Value: 3%
Servings: 8

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs16g5%
Fiber1g3%
Sugars14g0%
Protein1g2%
Sodium2mg0%
Calcium11mg1%
Magnesium16mg4%
Potassium177mg5%
Iron0mg2%
Zinc0mg1%
Phosphorus17mg2%
Vitamin A867IU17%
Vitamin C13mg22%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg3%
Folic Acid (B9)5µg1%
Vitamin E0mg0%
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 Granita
Whole Foods Market

This icy treat makes the most of rich ripe watermelon. Melons can vary in flavor quite a bit, so taste the mixture before freezing and add more honey or lime if desired.

Click here to see In Season: Watermelon Galore!

INGREDIENTS

  • 8 cups seedless watermelon chunks
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 1/4 cup chopped mint or basil (optional)

DIRECTIONS

Place half of the watermelon in the bowl of a food processor and process until smooth. Pour into a 9-by-13-inch glass baking dish. Add the remaining watermelon to the processor along with the honey and lime juice and process until smooth.

Pour into the baking dish, stir until combined, and place uncovered in the freezer. Freeze until ice begins to form around the edges of the pan, about 30 minutes. Rake with a fork to break up large ice clumps, return to the freezer, and continue stirring about every 30 minutes until all liquid is crystalized, about 3 hours total.

Using a large fork, flake the granita into bowls or into an airtight container to freeze up to 1 week. Serve garnished with mint or basil, if desired.

Recipe Details

Servings: 8
Cuisine: Italian
Special Designations: Vegetarian, Kid-friendly, Healthy

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