1/3 cup sugar
5 cups 1-inch seeded watermelon cubes
2 tablespoons fresh lemon juice
In a small saucepan, combine the sugar with 1/3 cup of water
and bring to a boil over high heat, stirring, until the sugar dissolves.
When cooled a little, transfer the syrup to a blender or food
processor, add half of the watermelon cubes and the lemon juice and pulse until smooth. Add the remaining
watermelon cubes and blend until it is smooth.
Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a shallow nonreactive baking
dish or bowl and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3
hours depending upon your freezer.
When fully frozen, scrape the ice with a fork or beak up mixture into chunks and serve it in tall glasses or bowls.
You can also pulse it in a blender or food processor for a few seconds for a much smoother texture. Granita can
be frozen for up to 2 days before it starts to crystallize.
Experiment with different kinds or combinations of fruit, use whatever is in season. Traditionally this is made with
coffee or just plain lemon juice. Give it a try.