Legume Free Watermelon Mint Granita
Few summer desserts are as effortlessly refreshing as a frozen granita made with peak-season watermelon. Ripe watermelon gets blended smooth, strained into pure juice, and then layered with a fragrant honey-mint syrup and a bright hit of fresh lime — the result is something that tastes far more sophisticated than the short ingredient list suggests. The real magic happens in the freezer, where a simple fork-scraping technique builds those signature loose, feathery ice crystals that melt on your tongue in seconds. Every ingredient here is naturally free of legumes, so there's no label-reading required and no substitutions needed — just clean, whole-food components that come together beautifully. It's a fantastic make-ahead treat since you can prep it in stages throughout the afternoon and scoop straight from the pan when guests arrive. Serve it in chilled glasses with a sprig of fresh mint and it looks like something from a restaurant menu, 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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