I don't know why but I've always been intimidated by the term "granita" and thought it was too fancy for me to try on my own.
Well, it is fancy! But guess what, it's also super easy, and really fresh and light. A perfect summer dessert. The flavor is so obviously watermelon without being cloyingly sweet. It's just right. You have to try it.
I followed the recipe from my latest Bon Appetit Magazine . They also featured an Espresso and an Almond Granita as well. I'm definitely going to try the almond next.
4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon)
1/2 cup sugar
1 tablespoon fresh lime juice
Purée all ingredients in a blender (I used a food processor) until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, might as well leave it over night.
Using a fork, scrape granita vigorously to form icy flakes. Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.