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Watermelon Granita
Thank you to Oster for sponsoring the post for today’s Watermelon Granita! We’re using the blender to whip up a slightly sweetened watermelon and lime mixture, then transforming it into an icy treat in the freezer. Simple and perfect for these hot summer days.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 6 people
Calories: 67 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/3 cup very hot water
- 5 basil leaves, plus more for garnish
- 1/3 cup sugar
- 1 lb diced watermelon, seeded
- 2 tbsp lime juice
Instructions
- Add the water to a microwave proof bowl or measuring cup. Add basil leaves. Microwave 3-4 minutes or until very hot and almost boiling.
- Pour water and sugar in to the blender. Blend until smooth.
- Add the lime juice and watermelon. Pulse until smooth.
- Pour the mixture in to a 9x12 metal baking dish. Place in the freezer on a flat surface. Freeze for 20 minutes. Pull it out and use a fork to stir the mixture. Place back in the freezer and repeat again, but stir after 15 minutes. Repeat the process until the mixture has completely crystalized.
- Spoon in to bowls and garnish with fresh basil and whipped cream if desired.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
67kcal
(3%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
1mg
(0%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
433IU
(9%)
Vitamin C
8mg
(9%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 67
% Daily Value*
| Serving | 1serving | |
| Calories | 67kcal | 3% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 433IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.