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Watermelon Granita – Sabroso Saturday

This recipe comes from one of  Emeril Lagasse‘s books, There’s a Chef in My Family! Recipes to Get Everybody Cooking – a book that has inspired my teen and me to get creative with our food, combining interesting ingredients and new techniques. In the book, Emeril reminds parents to watch or help children while using knives or electricity. Hmm, my niece and nephew are at that age where they like to help in the kitchen – I wonder if they can make a batch of this before that last family barbecue of the summer.

Once more, thanks to MsLatina for creating Sabroso Saturday. Every week we look forward to reading and sharing more delicious recipes.

Watermelon Granita

watermelon granita


  • 5 cups peeled and seeded watermelon chunks (from about a 3-pound slice of watermelon)
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons fresh lime juice


Place the watermelon chunks in the bowl of a blender or a food processor, replace the top, and blend on high speed until very smooth. Turn the blender off.

Transfer the watermelon puree to a mixing bowl and add the sugar and lime juice.

Stir with a wooden spoon until the sugar is completely dissolved, about 2 to 3 minutes.

Transfer the mixing bowl to the freezer and freeze for 30 minutes.

Remove the bowl from the freezer and use a fork to scrape any ice crystals from the sides of the bowl. Stir to incorporate the crystals. Return to the freezer.

Repeat this scraping procedure every 30 minutes, or until the consistency is “snowy” when scraped with a fork or spoon, at least 4 hours. Then scoop into bowls or dessert glasses and serve.

YIELD: 6 to 8 servings

DISCLAIMER: Image and recipe from Emeril Lagasse’s website. Click text link above to see more of his recipes.
DISCLOSURE: I own this book. The link above is my Amazon affiliate link if you want to buy your own copy.


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