Cashew Free Watermelon Mint Granita
Few summer desserts are as refreshing or as visually stunning as a properly made granita, and this watermelon version absolutely delivers. Ripe, juicy watermelon gets blended smooth and strained into a clean, vibrant juice that forms the base of the whole thing. A quick honey-mint syrup steeped right on the stove adds a floral, herbal depth, while fresh lime juice and a pinch of salt sharpen every sip into something genuinely crave-worthy. The real magic happens in the freezer, where patient scraping with a fork builds up those signature loose, feathery ice crystals that melt on your tongue in seconds. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, beautiful produce and pantry staples. Serve it scooped into chilled glasses with a sprig of fresh mint and it looks like something from a fancy restaurant, even though your freezer did most of the work.
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Learn more →Ingredients
6 servings
- 6 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
- 3 tbsp honey
- ¼ cup water
- ¼ cup fresh mint leaves, loosely packed
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 pinch salt
For serving
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat and add the mint leaves. Let steep for 5 minutes, then strain out and discard the mint leaves.
- 2
Working in batches if needed, blend the watermelon cubes in a blender until completely smooth, about 30 seconds.
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