Classic Watermelon Granita
Cool off with one of Italy’s most refreshing summer desserts. Watermelon Granita transforms fresh watermelon, lemon, and sugar into delicate icy crystals that are light, fruity, and perfect for warm weather.
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Italian Translation: Granita all’anguria
Region of Origin: Sicily
Wine Pairing Suggestion: Dessert wine like Moscato d’Asti
Category: Dessert [Dolce]
Michelle’s Cucina
A note from my kitchen to yours.
Granita is one of Sicily’s most beloved frozen desserts, traditionally made by freezing fruit juice, coffee, or citrus while periodically scraping the mixture into delicate ice crystals. This watermelon version is wonderfully refreshing during the hottest months of the year, and it’s a great way to make the most of sweet summer melon. I especially enjoy serving it after dinner or as a light afternoon treat with a few fresh herbs for garnish.
Why this recipe works: Scraping the granita as it freezes creates light, fluffy crystals instead of a solid block of ice, while fresh lemon juice brightens the sweetness of the watermelon for a refreshing finish.
Ingredients for Watermelon Granita:
Full measurements in the recipe card below.
- Watermelon
- Sugar
- Lemon Juice
- Splash of Water
Recommended kitchen tools:
- Chef’s Knife
- Compact Blender
- 8×8 Baking Dish
How to Make Watermelon Granita:
STEP 1: Blend the granita.
In a compact blender, combine the watermelon, sugar, lemon juice, and water. Blend until completely smooth, about 20 seconds.
STEP 2: Freeze.
Pour the mixture into an 8x8-inch baking dish and place uncovered in the freezer.
STEP 3: Scrape.
Every 40 minutes, scrape the mixture with a fork to create fluffy ice crystals. Continue until the granita is light and fully frozen, about 3½–4 hours.
How to Serve Watermelon Granita:
- Serve in a small dish or coupè glass for some elegance; and with fresh mint or fresh basil; and a hint of lemon zest for added brightness.
- Pair with a chilled glass of dessert wine like Moscato d’Asti or a refreshing glass of lemonade.
La Vita, Simplified:
Kitchen Favorite: This Compact Blender is perfect for quickly blending fruit while taking up very little cabinet space.
Kitchen Favorite: A sharp knife makes cubing watermelon faster, easier, and much safer.
Storage Tip: Granita keeps well in the freezer for up to one week. Simply scrape again with a fork before serving to refresh the icy texture.
Make Ahead: Prepare the day before entertaining so it’s ready whenever dessert is served.
CLASSIC WATERMELON GRANITA
Equipment
- Chef’s Knife
- Blender
- 8x8 Baking Dish
Ingredients
- 4 cups Cubed Watermelon
- ¼ cup Sugar
- 1 ½ Tablespoons Lemon Juice - approximately the juice of 1 lemon
- 2 ½ Tablespoons Water
Instructions
- Blend the granita. In a compact blender, combine the watermelon, sugar, lemon juice, and water. Blend until completely smooth, about 20 seconds.
- Freeze. Pour the mixture into an 8x8-inch baking dish and place uncovered in the freezer.
- Scrape. Every 40 minutes, scrape the mixture with a fork to create fluffy ice crystals. Continue until the granita is light and fully frozen, about 3½–4 hours.
- Serve in a small dish or coupè glass for some elegance; and with fresh mint or fresh basil; and a hint of lemon zest for added brightness.
- Buon Appetito!
Notes
- Serving Tips & Special Instructions:
- Granita keeps well in the freezer for up to one week. Simply scrape again with a fork before serving to refresh the icy texture.
- Prepare the day before entertaining so it's ready whenever dessert is served.
- Michelle's Kitchen Recommendations:
- More Italian Favorites:
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