Wheat Free Watermelon Mint Granita
Watermelon at peak summer ripeness is already one of the most refreshing things on the planet, and this frozen dessert takes that sweetness somewhere even better. A quick honey-mint syrup steeps right on the stovetop, infusing every icy crystal with a cool herbal note that plays beautifully against the bright hit of fresh lime juice. The whole process is naturally free of any grain-based ingredients — no thickeners, no flour, nothing to second-guess — just fruit, honey, and a handful of pantry staples doing all the work. Scraping the freezing mixture with a fork every half hour or so is genuinely satisfying, and the result is a pile of loose, feather-light crystals that melt on your tongue almost instantly. It's the kind of dessert that looks impressive in a chilled glass but requires zero special equipment beyond a blender and a baking dish. Serve it straight from the freezer with a sprig of fresh mint and it disappears fast — so consider making a double batch.
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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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