Celery Free Watermelon Mint Granita
Few frozen desserts are as refreshing or as visually stunning as this icy, jewel-toned treat. Ripe watermelon gets blended smooth and strained into pure juice, then brightened with fresh lime and a homemade mint-honey syrup before heading into the freezer. The real magic happens during the scraping process — every pass of the fork builds those signature loose, feathery crystals that make granita so satisfying to eat. It's light, naturally sweet, and bursting with summer flavor in every spoonful. Since the ingredient list is short and completely straightforward, there's no need to scrutinize labels or worry about hidden additives sneaking into your dessert. Serve it in chilled glasses with a sprig of fresh mint and it looks like something from a restaurant menu, even though the technique couldn't be simpler.
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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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