This Watermelon Granita features a fluffy watermelon and mint shaved ice contrasted with a creamy dollop of whipped cream—it’s fun and sophisticated, and it’s the perfect ending to a summer feast. Plus, it’s a cinch to make thanks to a major shortcut!
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What is a Granita?
Granita is an Italian dessert made from water, sugar, and various flavorings. It’s similar to sorbet but has a coarse, icy texture.
To make traditional granita, flavored liquid (fruit juice, coffee, or even wine) is poured into a shallow dish, and then placed into the freezer. As the liquid freezes, it is periodically scraped with the back of a fork to create ice crystals. This scraping process gives granita its characteristic granular texture.
Today, we’re simplifying the process a bit by freezing the liquid in ice cube trays and then using a food processor to create the icy crystals. This method yields the same delicious result, in a simpler, less time-consuming way.
Why You’ll Love This Recipe
If shaved ice isn’t usually your go-to dessert (don’t worry, it’s not usually mine either!) this flaky Watermelon and Mint Granita with whipped cream will surprise you. The granita is delicate and refreshing, contrasting with the luscious whipped cream. It’s a fun icy treat to eat and surprisingly sophisticated.
For this granita (or Italian shaved ice), the inspiration came from my daughter Ella. She’s obsessed with fresh watermelon and begs me to buy it anytime I go to the grocery store. One day, as she was eating tiny cubes of the fruit with a toothpick (because it’s fun!), she asked, “Mama, what’s your favorite way to eat watermelon?”
“In a granita!” I immediately replied. Until that moment I had completely forgotten about the watermelon and mint granita that I developed for my first book, and I instantly knew I had to share the recipe here. To be honest, I’m pretty ho-hum about watermelon in general, and I’m definitely not a big granita person (why have an icy dessert when you can have a creamy one?), but this recipe is one of my favorite summer treats. It’s sweet, refreshing, and light (perfect on hot summer days), with delicate shaved ice and a big dollop of whipped cream. The whipped cream is key, contrasting with the bright shaved ice, and it provides that creaminess I crave (you can use coconut whipped cream for a vegan version). I hope you enjoy this refreshing, perfect watermelon treat as much as we do!
How to Make a Watermelon Granita
Granita is typically a bit of a chore to make, as you have to continuously scrape the base as it freezes to create ice flakes. This version uses the brilliance of the food processor instead, and though the freezing time does take a while, the prep and cleanup are a breeze!
Chunks of watermelon are pureed with mint, lime, and a little bit of sugar, then frozen in ice cube trays and blitzed in a food processor until flaky—no scraping required.
Ingredient Notes
- seedless watermelon chunks
- sugar: Substitute maple syrup or agave syrup for a natural sweetener.
- fresh lime juice
- mint leaves: Plus more for serving.
- salt
- whipped cream for serving
Step-by-Step Instructions
Step 1
In a food processor or blender, combine the watermelon, sugar, lime juice, mint, and salt. Process until smooth. Pour the watermelon mixture into 2 ice cube trays and freeze until firm, about 6 hours (once frozen, the ice cubes can be transferred to a large zip-top bag and frozen for up to 1 week).
Step 2
Transfer the watermelon ice cubes to the food processor (or high-speed blender) and pulse until the mixture is snowy with icy flakes, scraping the sides occasionally. Divide the granita among serving bowls and dollop each with a spoonful of whipped cream. Garnish with mint, if you’d like.
Recipe Tips
- The granita isn’t overly sweet, but you can cut back the sugar to ¼ cup if you prefer.
- There are many variations of this refreshing summer dessert. To stick with the melon theme, you can substitute a different fruit like honeydew or cantaloupe for the watermelon.
Serving Tips
Serve your watermelon granita with a dollop of whipped cream or coconut whipped cream (for a vegan version). Enjoy!
Storage Tips
Store the granita overnight in an airtight container in the freezer. Before serving, break it up with a fork.
Other Easy Frozen Summer Treats (no ice cream maker required)
- Vegan Mango Ice Cream with Coconut Peanut Crumble
- DIY Ice Cream Pie
- Lightened Up Blizzards (in the Vitamix)
- Strawberry Frozen Yogurt (Soft-Serve Style)
- Ice Cream Cookie Sandwiches (Vegan)
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I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Easy Watermelon Granita Recipe (No Fuss Method!)
Ingredients
- 4 cups cubed (1-inch) pieces seedless watermelon
- ⅓ cup sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons packed mint leaves, plus more for serving
- Pinch salt
- Lightly sweetened whipped cream for serving
Instructions
- In a food processor or blender, combine the watermelon, sugar, lime juice, mint and salt. Process until smooth. Pour the mixture into 2 ice cube trays and freeze until firm, about 6 hours (once frozen, the ice cubes can be transferred to a large zip top bag and frozen for up to 1 week).
- Transfer the watermelon ice cubes to the food processor (or high speed blender) and pulse until the mixture is snowy with icy flakes, scraping the sides occasionally. Divide the granita among serving bowls and dollop each with a spoonful of whipped cream. Garnish with mint, if you’d like.
Notes
Recipe Tips
- The granita isn’t overly sweet, but you can cut back the sugar to ¼ cup if you prefer.
- There are many variations of this refreshing summer dessert. To stick with the melon theme, you can substitute a different fruit like honeydew or cantaloupe for the watermelon. Or, choose your favorite fruits to puree and turn into a granita.
