Watermelon Granita

Photo by Michael Piazza / Styled by Catrine Kelty

In Sicily, this refreshing frozen treat is enjoyed all day long, including for breakfast where it is often accompanied by a warm brioche bun. With the exception of stirring the slushy mixture every 45 minutes or so, homemade granita requires very little effort and no special equipment other than a blender. Fresh watermelon is puréed with sugar, fresh mint and lemon juice, then frozen and stirred at intervals to create fluffy ice crystals. Feel free to adjust the amount of sugar to suit your taste or to accommodate the sweetness of your melon.

Serves 6

5 cups (2 pounds) cubed, seedless watermelon
⅓ cup sugar small handful of fresh mint leaves
juice of 1 lemon

Place the watermelon, sugar, mint and lemon juice in a blender and blend until liquified. Pour into a 9-by-12-inch baking dish and freeze for 45 minutes. Stir with a fork to distribute the frozen edges. Freeze and rake with a fork at three more 45-minute intervals for a total of 3 hours. Depending on the temperature of your freezer, you may need to give it more time. The granita is ready when you have consistent ice crystals and no more liquid. Fluff with a fork and scoop into small serving bowls or glasses.

Granita can be kept in the freezer for up to 5 days—just soften at room temperature for about 15–20 minutes and break up with a fork before serving.

This recipe appeared in the Summer 2023 issue as part of a larger story, A Sicilian Summer.