They may look like fancy snow cones, but with fresh watermelon, sweet honey, and a burst of tart citrus, our granitas are so much more than that. This traditional semi-frozen Sicilian dessert is similar to Italian ice, but coarser, with thin, crunchy flakes of icy sweetness that melt as soon as they hit your tongue. And guess what? Granitas are incredibly easy to make — all you need is a blender and a loaf pan. For a little extra zing, we added a touch of yuzu, a citrus fruit grown mainly in Japan, China, and Korea; it’s more acidic than lemon with a distinctly tart flavor and floral aroma that complements the sweet juiciness of the watermelon.
Heads up: Fresh yuzu can be hard to track down in the U.S., so we used bottled yuzu juice for this recipe — you can find it online or at specialty grocery stores.
Yuzu Melon Granita
- 4 cups cubed, seeded watermelon
- ¼ cup yuzu juice
- 1 ½ Tbsp honey
- Mint leaves, for garnish
- In a blender, combine all of the ingredients and purée until smooth.
- Transfer the granita mix to a freezer-safe glass, ceramic, or metal loaf pan and freeze for about 3 to 4 hours, until the granita is fully frozen on the edges and slushy in the center.
- Gently stir so that you have a slushy, crunchy mix.
- Serve garnished with mint.