Nothing says “peak summer” like that first icy spoonful of watermelon granita. It’s cold, sweet, and melts on your tongue with a burst of pure fruit flavor exactly what you want when the heat hits hard and the blender becomes your best friend.
This recipe is a staple in my warm-weather kitchen not just because it’s easy, but because it feels like a treat and a reset all in one.
Made with just fresh watermelon, orange juice, and a touch of sugar, this granita is light, hydrating, and naturally low in calories, making it an ideal pick for anyone looking to cool down without loading up.
One cup of watermelon is 92% water, which means you’re satisfying your sweet cravings and staying hydrated. A chilled bowl of this after a meal of Cucumber Caprese Salad and a refreshing Ranch Water? Absolute heaven.
I first made this granita for a last-minute backyard dinner, and it completely stole the show. The subtle citrus from the orange lifts the watermelon flavor beautifully, and the texture like shaved ice but smoother is the perfect balance between icy and airy.
It’s trending for a reason: no fancy machines, no fussy steps, just bold flavor and a few hours in the freezer.
If you try it, I’d love to hear how you make it your own. Add mint? Try lime? Share it with me in the comments!
Why This Watermelon Granita Is Always in My Freezer?
- Beats my sugar cravings guilt-free: I started making this when I wanted something sweet that didn’t derail my day. It’s naturally light and refreshing, and I never feel weighed down after eating it.
- Minimal prep, maximum reward: Just a quick blend and a few turns with a fork while it freezes. I love that it feels fancy but takes zero effort.
- It’s customizable and fun to play with: Swapping orange for lime gives it a tangy twist, and sometimes I even add a pinch of salt or mint it’s hard to mess up.
- Always a hit with guests: Every time I serve it, someone asks for the recipe. It’s the kind of thing people don’t expect but totally love.
- Hydrating and heat-busting: After a long, hot day, nothing cools me off faster. Bonus: I’ve 100% eaten it for breakfast, and I’m not sorry about it.
Watermelon Granita Recipe
Equipment
- Sharp Knife
- Blender or Food Processor
- Fine mesh strainer (optional)
- Shallow freezer-safe dish (metal or glass works best)
- Fork
- Spoon for serving
Ingredients
- 1.3 kg watermelon
- ⅓ cup Sugar
- 1 orange
Instructions
- Cut the watermelon into chunks, removing seeds if needed.
- Blend watermelon, sugar, and juice from one orange until smooth.
- (Optional) Strain the mixture through a mesh strainer for a smoother texture.
- Pour the liquid into a shallow freezer-safe dish.
- Freeze for 1 hour, then scrape with a fork to break up ice crystals.
- Repeat scraping every 30–45 minutes for 3 hours until flaky and frozen.
- Fluff with a fork before serving.
- Scoop into bowls and enjoy immediately or store in freezer for up to a week.
Nutrition
Frequently Asked Questions?
Q. Can I make watermelon granita without a blender?
Ans: Yes, you can! If you don’t have a blender, just use a potato masher or fork to crush the watermelon until it’s as smooth as possible. It may not be silky-smooth, but it still freezes beautifully and tastes amazing. Just make sure to remove the seeds before mashing.
Q. Do I really need to strain the watermelon mixture?
Ans: Straining isn’t necessary, but it does make a difference if you want a smoother, more refined texture. I usually skip it when I’m making granita for myself, but if I’m serving it to guests or want that elegant, icy finish, I’ll run it through a mesh strainer. Totally up to you and the vibe you’re going for.
Q. How do I know when the granita is ready?
Ans: After about an hour in the freezer, you’ll notice the edges start to harden. That’s your cue to scrape with a fork. Repeat every 30–45 minutes until the whole tray turns into fluffy, icy crystals. It usually takes around 3 to 4 hours. If it feels light and flakes easily, it’s ready to serve.
Q. Can I use lemon instead of orange juice?
Ans: Definitely! Lemon gives the granita a brighter, more tangy edge, while orange brings out the natural sweetness of the watermelon. You can even use a mix of both for a sweet-tart balance. I’ve tried all versions, and they’re equally refreshing.
Q. Is it okay to use frozen watermelon chunks?
Ans: Yes! Frozen watermelon works well just let it thaw slightly so it blends easily. It might even help speed up the freezing process since the mixture starts colder than usual. Just be sure it’s seedless or deseeded before freezing.
Q. How long can I store granita in the freezer?
Ans: You can keep it in the freezer for up to one week. Just remember to fluff it with a fork again before serving, as it may freeze into a solid block over time. A few scrapes and it’s good as new!
Q. Can I skip the sugar?
Ans: Absolutely especially if your watermelon is super sweet on its own. You can leave out the sugar or use alternatives like honey, maple syrup, or even a splash of agave. Taste the mixture before freezing and adjust based on your sweetness preference.
