With in-season, ripe Idaho watermelons, this icy treat need no other ingredient except watermelon!
Ingredients
- 5 cups Watermelon Seedless
Instructions
- Wash hands with soap and water
- Put watermelon in a blender. Blend until smooth. (Alternatively, use a potato masher.)
- Strain into an 8″x 8″ glass baking dish and place in freezer. (Don’t use a nonstick dish as you may ruin the non-stick finish when you scrape the granita.)
- Every 30 minutes or so, for about 3 to 4 hours, scrape the mixture with a fork, making sure to get the solid bits around the edges.
- The granita is ready when it is frozen, but still grainy.
Notes
Learn all about Idaho’s watermelon season here!
Adapted from a recipe by Shelby Kinkaid at the Diabetic Foodie. Photo courtesy of Ms. Kinkaid.
Nutrition Facts
Watermelon Granita
Serving Size
1 serving
Amount per 1 Serving
Calories
46
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
2
mg
0
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
1
g
2
%
Calcium
11
mg
1
%
Iron
1
mg
6
%
Potassium
170
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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