Recipe: Homemade Watermelon Granita

When the thermometer spikes and the weather is fine, refreshing granita rides to the rescue.


We get hooked on icy treats when we're kids—snow cones on the midway, Slurpees on a sticky summer afternoon—but the bright-blue syrups and high-octane sweets become less appealing as we get older. Granita, however, is for grownups. Traditionally, the semi-frozen Italian treat, flavoured with everything from summer fruits to coffee and bitter almonds, is prepared over several stages, with the home chef scraping away at pans of the frozen mixture. This method uses modern technology to incorporate the required air that makes granita both icy and fluffy. For flavour, watermelon is the perfect summer thirst-quencher, and it's also loaded with vitamin C and chock full of lycopene, a powerful antioxidant. Here's a toast to your cool health.

1 medium seedless watermelon(flesh only, cut into cubes)
3 tbsp agave nectar (or sugar)
3 limes, juiced
¼ cup prosecco, vodka or Campari (optional but highly recommended)

Blend everything together in a blender or food processor until smooth. Pour into ice-cube trays, straining out any chunky pieces, and freeze overnight. When you are ready to serve the granita, remove trays and blitz cubes in food processor or blender until smooth. Serve immediately. wl