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Watermelon Granita

California Sun Salad


Serves 5-6
  • 5 cups watermelon, seeded and cubed
  • ΒΌ cup sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh Meyer lemon juice*
  • 1 tablespoon pomegranate liqueur
  • Additional liquor, optional (rum, vodka, and watermelon liqueur all work well)

*Regular lemon juice can be used, but use only 1 tablespoon


Place the watermelon in a blender and blend until smooth. Pour pureed watermelon into a mixing bowl. Add remaining ingredients, stir until the sugar is dissolved. Pour into a freezer safe shallow dish. Allow to freeze for 1 hour.  Then, remove from freezer and use a fork to scrape the forming ice crystals away from the sides of the bowl, stirring them into the rest of the mixture. Place back in freezer. Continue this process, checking every hour and scraping crystals from the sides, and eventually top, until mixture is completely frozen. Keep frozen until immediately before serving. If desired, add a serving (2 ounces) of your favorite liquor or liqueur to the serving glass or bowl before adding the granita to make an icy cocktail.

Recipe created by Executive Chef Michelle Gonsalves