Watermelon-Lime Granita

I made this originally about a week ago, but it was the perfect dessert for the first day of 100 days of barbecuing so I went for it again yesterday with day 1. This time I knew what I was doing so it was even easier.

All you need is 1/2 a watermelon, a few limes and about 1/3 cup sugar – and space in your freezer.

Chop the watermelon into chunks small enough for your blender to deal with. I put the lime juice and the sugar in the blender first. The amount of sugar you use really depends on how watermelon-y or sweet you want the final product to be. I went with the suggested 1/3 cup and it was both watermelon-y and sweet so I think that’s a good amount. Very scientific.

Blend as much watermelon as you can and then pour out about 3/4 of it before adding more and blending that too. Leaving a little of the puree in the blender before adding more watermelon will help those chunks blend faster.


Pour this mixture into a 9 x 13 pan, or really as many smaller pans as you need to hold all of it and put it in the freezer. In about 4 hours, take it out of the freezer and use a spoon to scrape the top layer of frozen goodness off the block (or blocks), and just leave it there on top of the rest of it. It wont get all weird and freeze into a solid block again, I promise.

In about two hours, do this again, and then again and possibly once more. When you get to the last scraping, you’ll probably want to switch to a fork to break up the final chunks.

This stuff should be the official barbecue dessert. Of all barbecues. All the time. Until I fall in love with something else.

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