- 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.
42 Calories, 1 g Protein, 10 g Carbohydrates, 0.2 g Total fat, 2.9 mg Sodium