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.
Servings: 6 to 8
Calories: 3kcal
Ingredients
- 10 cups watermelon chunks, 3.25 pounds/1.5kg, seedless or with seeds removed
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- Hawaiian black lava salt
Optional:
- Mint leaves for garnish
Instructions
- Place 10 cups (3.25 pounds) watermelon chunks and ½ cup 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 ¼ cup 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.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.03g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.002g | Sodium: 0.1mg | Potassium: 10mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 0.01mg