Watermelon Granita

You know how it is; you go to the big, giant warehouse store. You buy a bunch of foods in large sizes. In your defense, everything within is large, so the items don’t really seem so large. But then you get to your car and boom! You have a trunk full of food. Including so much fruit that the Wiggles are singing songs in effigy to all of the fruits that you have purchased. (I’ll not mention the song by name so you won’t sing it in your head all day long, but if you want to see it? You can view said song here.)

And included in your vast fruit collection is a giant watermelon that may or may not outweigh your youngest child.

And when you (and your husband and children) haven eaten watermelon to the point of satiety? There’s still half a watermelon left. But it’s a really good watermelon. Would be a shame to let it go bad.

How to use it? Briefly, I considered frozen pops. I’m a big fan of those full-fruit pops and watermelon freezes well. I turn to the Interwebs for some ideas and find an even better one: Watermelon Granita. It’s tasty little watermelon ice crystals that are sweet and refreshing and just perfect for summer. I waded through tons of recipes that were all fairly similar and came up with my own tasty version. So here I share it with you!

Watermelon Granita

1/2 seedless watermelon
1 lime, juiced
1 T agave nectar

Cube the watermelon & place in a blender with the juice of the lime (include the pulp) and agave nectar.

Watermelon chunks! Don’t mind the strawberries in the background. That’s my breakfast.

You will likely have to process the watermelon in 2 to 3 batches. When you finish the first one and it’s all nice and liquidy and smooth and perhaps even slightly frothy, pour it into a 9″ x 13″ glass baking dish.


Carefully, oh so carefully, place this pan filled with juice in the freezer.

After a few hours, take a fork or spoon and break up the forming ice. Repeat this often, every few hours. I did this once or twice before leaving for a few hours and then when I came home it had frozen fairly hard and was somewhat difficult to break up, but it didn’t take that long when I used a fork.

If you’re able, keep it in the freezer when you break it up, which will prevent the mixture from defrosting too much and the broken-up crystals from clumping together. But who am I kidding? It’s still good, even if it clumps.


And “why,” you may ask, “why are you using agave instead of sugar?”

Because I’m nothing if not a planner. And you know what would go really good with this watermelon granita?



Now that’s an earworm that I can live with!

A perfect summer night adult beverage.

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  1. Mari says:

    I only used 1 tablespoon but if you prefer sweeter, you may want to add a bit more. Most of the recipes I saw used 1/4 cup or more of sugar, honey or another sweetener. I erred on the side of less.

  2. This looks delicious! Any idea about calorie count Mari? I would imagine it is low, certainly lower than ice cream unless of course I add the vavoom at the end 🙂

    • Mari says:

      I wouldn’t even count the watermelon & lime calories. The agave is 60 calories, 0 fat & 16g carbs per Tablespoon.

  3. This is so great looking! It would be perfect on a hot day like today after working in the garden. Next week at the Farmer’s Market I am hoping they have ripe watermelon!

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