Watermelon Granita

We had the most stunning success growing watermelons this year. I grew my old standby, Moon and Stars, and a newer big momma type, Congo. Congo only grew one melon per vine, but it was a big momma, easily the size of 4 moon and stars combined, and, oh momma, was it sweet.

Moon and Stars Watermelon

The irony of growing watermelons in a 4-season climate like New Mexico is that by the time they ripen, the weather is starting to turn cool again, and I start thinking more of apples than watermelon, but thankfully (?) it was such a blasted hot, rainless summer that when I cracked open the first congo, it was just what the meteorologist ordered.

After Tree and I ate our fill of the fruit, I realized I had an enormous amount of cut watermelon left and no room in the tiny fridge. So I decided to make some watermelon granita. This recipe is from Epicurious. And, let me tell you, it’s a keeper.

Eat me!

It’s not even much of a recipe, just blend up the watermelon a with a little sugar and lime juice. Watermelon is so cooling. It’s the perfect dessert for a warm late summer evening. Even though it’s getting late in the season (and some of you may have had your first frost), if you still have melons in the garden, try this. You won’t be sorry! I also made pickled watermelon rind for the first time, and I was pleasantly surprised by how much I enjoyed it. I’ll share the recipe in another post.

Watermelon Granita
This recipe makes 4-6 servings, depending on serving size. You can make this ahead of time for a dinner party. I’ve managed to keep it as long as a week in the freezer (before I ate it all!).

Generous quart of seeded watermelon, cut into chunks, I used probably 6 cups
1/2 cup sugar (or less, if your watermelon is as sweet as mine was)
1 tablespoon lime juice (I used a little more because I love lime juice.

1. Whir everything up in a blender or food processor. Taste and adjust for seasoning (sugar, lime).

2. Pour into a square pan. Find room in the freezer (this is the hard part of the recipe).

3. Let the granita freeze for an hour. Stir. Freeze until firm and then scrape the granita into flakes with a fork. I frequently let the granita freeze solid without stirring. This makes it labor-intensive to scrape into flakes. When this happens, I tend to just chunk it, and eat it in chunks. Or you could do a quick blend to mush it up without melting it. Garnish with mint leaves. So delicious! Enjoy!

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13 Responses to Watermelon Granita

  1. Jill Thaxton says:

    Yum! This reminds me of some watermelon mojitos I drank this summer.

  2. Yep, just add rum, tequila, vodka…… 🙂

  3. datsmastyle says:

    Whew!!! this looks so good right now, reminds me of home.

  4. somewhere hot where you get good watermelons? 🙂

  5. kathy says:

    How about a pic of the Congo?

  6. love the picture of the granita! it’s gorgeous!
    and it was SOOO great to see you in NM!!
    THANKS for a fab reunion and amazing dinner.
    can you send me the pickled beets ratios please?
    xo, RR

  7. I always meant to snap one, but was always so eager to open em up and eat em, I forgot! Now I only have moon and stars watermelon left in the garden. But the congo looks like any ginormous watermelon you get in the supermarket.

  8. Angela says:

    Our watermelons are growing so slow, but they are getting there. Next year I’ll order a more flavorful variety.
    Your watermelon looks amazing! Ours are still very light pink inside.

  9. Ours grow slowly too, but we got these in early enough. I lucked out with the congo melons -it was just some random seed I picked up on sale at a big box store. Hopefully your melons are getting ripe -looks like we’re going to get a frost on Friday!

  10. Angela says:

    This is our first year planting anything in the southwest, and unfortunately I waited way too long to plant our watermelons. Lets hope the Friday frost is just a wicked rumor! LOL

  11. I wish (I hope, I pray) it’s a wicked rumor! I don’t know how far south you are, but as far south as we are (in los padillas), if the city forecast is a low of 41, we’ll get 31.
    Re: gardening in the southwest. It was a tough year. period. With the constant hot dry winds in the spring, no rain, hot hot summer, no rain, I’m thankful anything grew!

  12. Angela says:

    Us too. Our tomatoes suffered the worst of everything. We had too many Armenian cucumber and regular cucumbers to count or weigh. I’m not complaining! LOL Since moving in last year we planted over 45 fruit trees and all of them made it.

    We’re near Peralta and I don’t know where Los Padillas is. All I know is based on how chilly it is right now, I think we are in for a cold one tonight and tomorrow. 😦
    I would love to come and visit you guys sometime. I want to start some sort of monthly potluck for local homesteaders so we can all stay connected.

  13. Congrats on the fruit trees. Ours have done well, except for those the goats decided to snack on when they escaped their pen! Peralta, that’s down south of Bosque Farms, que no? We probably have the same first/last frosts. Brrr.

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