Watermelon Cucumber Granita
This watermelon cucumber granita is a refreshing and easy dessert packed with hydrating watermelon, cooling cucumber, and natural sweetness. Perfect for summer, it's healthy and satisfying!
Ingredients
- 4 1/2 cups seedless watermelon, peeled and cubed (1/2-inch cubes)
- 1 1/2 cups cucumbers, peeled, seeded, and chopped (preferably English or Persian cucumbers)
- 1/4 cup monk fruit sweetener or regular sugar
- 1 tablespoon fresh lime juice
- Thin cucumber slices, optional for garnish
Instructions
- In a blender or food processor, combine the cubed watermelon, chopped cucumber, monk fruit sweetener, and lime juice. Blend until completely smooth, with no visible pieces remaining.
- Pour the mixture into a 9 x 9-inch metal baking pan, distributing it evenly to allow quick freezing.
- Place the pan in the freezer for about 1 1/2 hours. Once it’s nearly set, use a fork to scrape the surface and break up frozen chunks, mixing them evenly.
- Return the pan to the freezer and repeat the scraping process every 1 to 2 hours until the entire mixture is fully frozen and resembles fluffy, shaved ice. This takes about 5 hours overall.
- To serve, divide the granita into serving glasses or bowls, using a fork to fluff it up for maximum texture. Garnish with cucumber slices if desired.
Notes
Store leftovers in an airtight container for up to 1 month. Re-scrape before serving to revive the fluffy texture. Experiment with fresh herbs like basil or mint for flavor twists.