Recipe: Watermelon Granita

How do you outwit the hot and sultry dog days of summer? With wonderfully flaky, melt-in-your-mouth granita, an icy dessert made with fruit and water. We love making granitas with whatever fruit we have on hand—enjoying the granita on its own like the best-ever snow cone, or adding ice cream or buttermilk frozen yogurt to create a light and refreshing parfait-like sundae.

That’s exactly what we did with our watermelon granita. Add a few scoops of tart and creamy Lemon & Blueberries Buttermilk Frozen Yogurt and you’ve got a sunny day dessert that tastes like fresh watermelon lemonade.

Watermelon Granita

Makes about 10-12 large servings

  • 1 small, seedless watermelon, rind removed and chopped
  • ¼ cup sugar
  • ½ lime and lemon, juiced
  • 2 pints Lemon & Blueberries Buttermilk Frozen Yogurt
  • Mint, to garnish

Add all ingredients to a blender, and blend until fully combined. Pour the mixture into a 9×9 pan and freeze it. Every 2 hours, remove the pan from the freezer and scrape the mixture with a fork to loosen it up. Repeat the process until the watermelon mixture is frozen, about 6 hours.

Have fun with plating. Go traditional and place a few generous scoops of granita in a shallow bowl, and top with a scoop of Lemon & Blueberries Buttermilk Frozen Yogurt. Garnish with mint sprigs. Or, serve it parfait style in a glass, layering granita with Lemon & Blueberries BFY, and garnish with mint.