Low Iodine Watermelon Mint Granita

Total time4 hr 20 min

Prep time15 min

Cook time5 min

4.6

(21)

Few frozen desserts feel as effortlessly refreshing as a granita, and this watermelon version is pure summer in a glass. Ripe watermelon gets blended smooth, strained, and combined with a fragrant honey-mint syrup and a bright squeeze of fresh lime — the result is intensely fruity, lightly floral, and just sweet enough. Because the ingredient list is so clean and straightforward, it's a natural fit for anyone managing iodine intake, since there's no dairy, no eggs, no seafood, and no iodized salt hiding in the mix. The single pinch of salt called for is easy to swap for a non-iodized variety if you want to be extra careful. The real magic happens in the freezer, where repeated scraping with a fork transforms the liquid into those signature loose, feathery crystals that melt on your tongue almost instantly. It takes a little patience across a few hours, but the hands-on effort is minimal and the payoff is a stunning, restaurant-worthy dessert. Serve it in chilled glasses with a sprig of fresh mint and it looks as good as it tastes.

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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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