This summertime delight is quite possibly the most refreshing thing you’ll ever taste. Jam-packed with vitamin A, vitamin C, antioxidants, and some amino acids, this recipe is great for cooling off on a hot day, or as a surprise treat at your Fourth of July celebration.
Serves 6 to 8
- 1 seedless watermelon (about 4 1/2 pounds), peeled and chopped
- 2 tablespoons maple syrup
- Juice from 1 lime
- Fresh mint, for garnish
Method of Preparation:
- Depending on the size of your blender, you may need to do this in batches. Add the watermelon, maple syrup, and lime juice to the blender jar. Pulse until smooth, about 30 seconds. Pour the watermelon puree into an 8 x 8-inch baking dish. Cover with plastic wrap and transfer to the freezer for 2 hours.
- At the 2-hour mark, remove the baking dish from the freezer and scrape at the surface of the frozen watermelon mixture using a fork, until it resembles a slushy. Return the baking dish (no need to transfer it to another dish) to the freezer to freeze one last time, about 2 additional hours. Just before serving, scrape the entire granita. Divide between the bowls and garnish with fresh mint leaves before serving. Store in the freezer, in a freezer-safe container, for up to 2 weeks.