Watermelon-Cucumber Granita

A super easy, but sophisticated way to cool down.

  • Author: Laurie Kerr
  • Prep Time: 15 min
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 1x
  • Category: Dessert



4 cups cubed, seedless watermelon

1/2 English cucumber, peeled and sliced

Juice of 1 lime (about 2 tbsp)

1/3 cup sugar


  1. Add the 4 cups of cubed, seedless watermelon, half of a peeled and sliced lengthwise English cucumber, juice from 1 lime and 1/2 cup of sugar into a blender and blend a few minutes until all are pureed together.
  2. Using a mesh strainer over your glass or ceramic dish, pour the mixture into the strainer catching the liquid into your dish that will go into the freezer. (Optional step. See note above.) You want your mixture to be at least an inch deep.
  3. Place in the freezer for 1 hour.
  4. After 1 hour, remove from the freezer and scrape sides (which should be frozen) with a spoon or a fork. You are just scraping what you can from the top layer. Mix the icy bits you have scraped into the middle, which is probably still liquid or at least slushy.
  5. Return to the freezer and repeat step 4 after 45 minutes to 1 hour.
  6. After an additional 30 minutes, repeat step 4 again.
  7. Do this process of scraping and freezing at least 3 times. Then keep covered in the freezer for 5 to 6 hours minimum to freeze completely.
  8. When ready, give it one more scrape before serving. Optimally your mixture is close to the texture of shaved ice.
  9. Cover and store in the freezer for up to a week for best results. (If it lasts.)


Keywords: granita, dessert, low calorie, watermelon, cucumber, frozen

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