Raspberry Watermelon Granita
- Gluten-Free
- Dairy-Free
- Paleo
- Low Calorie
- Vegetarian or Vegan
- Pescatarian
There’s nothing better than a cool, refreshing treat on a hot summer day. If you’ve never had a granita before, it’s pretty much like a snow cone but made with fresh juices, whole fruit, or even coffee! The ultimate summer treat.
My favorite kinds of granitas are those made with real fruit, especially those of the watermelon variety. I love watermelon. These granitas are made by blending up fruit, mixing in some sweetener, freezing in a shallow dish, and scraping with a fork every once and a while during the freezing process. They are so easy to make and can also be a fun activity to do with kids!
While most granitas are loaded with refined sugar, my recipe calls for just a bit of honey to add some extra sweetness to the fruit. This recipe is paleo-friendly and only has 75 calories per serving, so you can enjoy it guilt-free!
The key to getting the right consistency (little frozen crystals) is to stir frequently with a fork. After the initial freezing time of 1 hour, stir the frozen edges into the center and break up any big pieces. After that, freeze in 30 minute increments, scraping after each 30 minute time period, until you get the texture you want. Usually this takes around 3.5 hours total (1 initial hour + 5 30-minute increments). The freezing time can vary based on the temperature of your freezer. You’ll know it’s done when it is no longer slushy and has formed nice chunky crystals.
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Raspberry Watermelon Granita
- Gluten-Free
- Dairy-Free
- Paleo
- Low Calorie
- Vegetarian or Vegan
- Pescatarian
Ingredients
- 1 small seedless watermelon approx. 12 cups watermelon pieces
- 1 cup raspberries
- 1 lemon juiced
- 1 lime juiced
- 2 Tbsp honey
- 1 pinch sea salt
- mint leaves and raspberries for garnish optional
Instructions
- Blend all ingredients (except garnish) in a blender until smooth.
- Pour mixture into 2 large casserole dishes. You want the depth of the mixture to be no more than about half an inch. Split into as many containers as needed. Two large casserole dishes should work though.
- Freeze for 1 hour.
- Remove from the freezer and scrape/mix with a fork, incorporating the frozen edges into the middle of the dish.
- Freeze for 30 minutes.
- Scrape/mix with a fork.
- Freeze for 30 minutes.
- Scrape/mix with a fork.
- Freeze for 30 minutes.
- Scrape/mix with a fork.
- Freeze for 30 minutes.
- Scrape/mix with a fork.
- Freeze for 30 minutes.
- You guessed it, scrape/mix with a fork! At this point it should be done. If not, continue to freeze and scrape in 30 minute increments until the mixture is completely frozen into small crystals.
- Garnish and serve in glasses or bowls.
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xx Kit