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Watermelon Granita with Pistachios and Mint

A refreshing, incredibly easy, dairy-free frozen dessert made by hand-scraping sweet watermelon puree. Garnished with crunchy pistachios and fresh mint.
Print Recipe
Prep Time 10 minutes
Freezing Time 3 minutes
Total Time 10 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: Italian-inspired, Summer
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Granita Base
  • 4 cups seedless watermelon cubed
  • 2 tbsp fresh lime juice
  • 3 tbsp agave nectar or honey adjust to taste
  • 1 pinch sea salt
Garnish
  • 0.25 cup pistachios shelled and roughly chopped
  • 4 sprigs fresh mint

Equipment

  • Blender
  • Shallow 9x13 baking pan
  • Fork

Method
 

  1. Add the cubed watermelon, lime juice, agave nectar, and a pinch of salt to a blender. Blend until completely smooth.
  2. Pour the watermelon puree into a shallow 9x13-inch metal or glass baking pan.
  3. Place the pan level in the freezer and freeze for 45 minutes to 1 hour, until the edges begin to turn to ice.
  4. Remove from the freezer and use a fork to aggressively scrape the icy edges into the center, breaking up any chunks. Return to the freezer.
  5. Repeat the scraping process every 30 to 45 minutes for about 3 to 4 hours, until the entire mixture consists of fluffy, distinct ice crystals.
  6. Scoop the fluffy granita into chilled bowls, top with chopped pistachios, and garnish with fresh mint. Serve immediately.

Notes

Keep your serving bowls in the freezer for 10 minutes before serving to prevent the delicate ice from melting too quickly. Leftover granita can be kept in the freezer; just re-fluff with a fork before serving.