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5 from 1 vote

Watermelon Granita with Black Lava Salt {Watermelon Slushie}

The smaller in diameter your baking dish is that you use to freeze the granita, the longer it might take to freeze.
Prep Time5 hrs
Total Time5 hrs
Course: Beverage
Servings: 6 to 8
Author: Good Dinner Mom


  • About 10 cups 3.25 pounds/1.5kg watermelon chunks, seedless or with seeds removed
  • 1/2 cup/100 g granulated sugar
  • 1/4 cup freshly squeezed lemon juice
  • Hawaiian black lava salt
  • Mint leaves for garnish optional


  • Place the watermelon chunks and sugar in the bowl of an 8-cup or larger food processor or in the pitcher of a blender. Pulse until just combined and then add the lemon juice. Process the mixture in 5-second burts until smooth.
  • Pour the mixture into a 13x9-inch/33x23 cm baking dish and freeze for 2 hours, or until icy around the edges.
  • Remove the pan from the freezer and scrape the icy edges to the center of the pan with a fork. When the mixture resembles slushy ice, return it to the freezer and freeze for 2 more hours.
  • Scrape the granita again with a fork into fluffy ice crystals. If the granita is still slushy, freeze again for 1 hour and rescrape.
  • Divide the granita evenly between six 6-ounce glasses. Sprinkle with Hawaiian black lava salt to taste and garnish with a mint leave, if using, immediately before serving.