Watermelon granita is proof that the best frozen desserts need the least equipment. No popsicle molds, no Ninja Creami, no churning: just sweetened watermelon juice in a baking dish, dragged with a fork every 45 minutes until it shatters into heaps of pale pink ice crystals that melt cold and lightly salty-sweet on your tongue. It is what you want after mowing the lawn in July or coming in off a long, sweaty run, when ice cream feels too heavy and plain water feels like homework. We stir two scoops of Saltivate Watermelon into the juice, so every bowl puts back some of the sodium you lose in sweat. Hands-on time is about 15 minutes; the freezer handles the other four hours.
Ingredients
Makes about 6 servings. Two scoops across the batch works out to roughly a third of a serving of electrolytes per bowl.
- 8 cups cubed seedless watermelon (about 2 3/4 lbs, 1.25 kg), enough for 4 cups (950 ml) of juice
- 2 scoops Saltivate Watermelon
- 2 tbsp fresh lime juice (about 1 lime)
Instructions
- Mash the watermelon cubes in a bowl with a fork or potato masher, then press through a fine-mesh sieve until you have 4 cups (950 ml) of juice. A blender works too, but you do not need one.
- Whisk in the Saltivate Watermelon and lime juice until fully dissolved.
- Pour into a 9x13 inch metal baking dish. The liquid should sit about 1/2 inch deep.
- Freeze uncovered for 1 hour, until ice forms around the edges. Scrape with the tines of a fork, pulling the frozen bits toward the center.
- Keep freezing and scraping every 45 minutes, 3 to 4 more rounds and about 4 hours total, until the whole dish is dry, fluffy crystals.
- Fluff one last time and spoon into chilled glasses or bowls.
Tips
- If your melon tastes bland, whisk in 1 tbsp sugar or honey along with the lime juice.
- A metal dish freezes faster than glass or ceramic; if you only have glass, expect an extra round of scraping.
- Granita keeps in an airtight container in the freezer for up to a week. Re-scrape with a fork for a minute before serving to bring back the fluffy texture.
This recipe uses Saltivate Watermelon: 800 mg sodium, 240 mg potassium, and 60 mg magnesium per scoop, with zero sugar and no stevia. One jar covers a lot of summer.
Per serving: about 75 kcal (estimate).
