Walnut Free Watermelon Mint Granita
Few frozen desserts feel as effortlessly refreshing as a granita made from peak-season watermelon, and this one absolutely delivers. Blended watermelon juice gets brightened with fresh lime and a homemade mint-honey syrup that steeps right on the stovetop, layering in a subtle herbal sweetness that makes every icy bite feel a little fancy. The whole process is beautifully straightforward — no ice cream maker, no special equipment, just a baking dish, a fork, and a little patience as you scrape the mixture into those signature feathery crystals. Because every ingredient here is whole and unprocessed, there's no need to squint at a label or worry about hidden additives sneaking into your dessert. The result is a light, jewel-toned treat that looks stunning in a chilled glass and tastes like summer distilled into a spoonful. Serve it straight from the freezer with a sprig of fresh mint and it's instantly dinner-party worthy — or just the most satisfying thing you've made on a hot afternoon.
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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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