Watermelon Granita
A Crisp Way to Cool Down
- 4 cups seedless watermelon chunks
- 1⁄2 cup pomegranate juice
- Puree watermelon and juice in a blender until well blended.
- Pour mixture into an 8 by 8-inch glass baking dish.
- Place dish in freezer, uncovered. About every 30 minutes, rake mixture thoroughly with a fork, including edges.
- After about 3 to 4 hours, when granita is frozen but still grainy, it's done. Serve immediately in small dessert bowls.
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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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