This watermelon granita is delicious and extremely refreshing on a hot day!
The fresh watermelon and pomegranate juice satisfies without feeling too sweet, or heavy.
Bite after bite, you never want to stop experiencing the goodness. (Except taking breaks is a good idea to avoid brain freeze.)
With this granita in hand, you’ll be saying a lot more yeses to BBQs and brunches at your place.
It also keeps in the freezer for whenever you are feeling hot, in need of a pick-me-up, or you’re feeling that a lazy Sunday afternoon treat would be just the thing.
Granitas remind me of my blissful childhood at “the lake,” which was actually more like a good sized pond about an hour’s drive from home, where we waterskied and relaxed on summer weekends.
The adults made a “slush” with fruit juice, 7-Up, and gin, and I would have the same thing, but without alcohol.
After a day of playing hard on the water (for me, it was mostly diving into the lake to practice handstands), our late afternoon happy hour felt like pure perfection when the sweet and tangy slushes arrived at the water’s edge. This seasonal drink always made me feel so special.
A New And Improved Slush
Today’s Watermelon Granita with Pomegranate and Lime recipe is a tad more sophisticated, as it’s made with in-season fresh fruit and exotic pomegranate juice.
To make the watermelon granita you puree the watermelon in a blender and strain if there are any seeds. Then you mix in raw sugar, tart pomegranate juice, and plenty of bitter-sour fresh lime juice.
At this point the mixture goes into a plastic tub and freezes.
Because it contains sugar, it doesn’t freeze rock solid. I find if you leave it out for about 15 minutes before serving, it is ready for scooping.
If you have fruit juice on hand, like apple, orange, cranberry, or more pomegranate, try pouring it over the granita before serving. It only makes the experience better.
Pomegranate and watermelon both have a cooling affect on the blood and digestive tract, making them ideal foods for the summer season.
The sourness of the pomegranate and lime help to quench the thirst, and the sweetness of the watermelon and raw sugar delight the senses, and deliver just the joy you want amid summer’s fun times.
Ayurveda’s Perspective On Watermelon Granita
For my regular readers, you know that I usually talk about why you should consider avoiding cold drinks, since they can suppress your digestive fire. We are making an exception for watermelon granita, and there are good reasons to do so.
This concept of digestive fire comes from Ayurveda, an ancient science of life from India that contains a lot of amazing wisdom about diet and lifestyle.
Ayurveda views good digestion as the root of health, and the digestive system is symbolized by a fire, known as agni.
Generally, cold food threatens to put a damper on the fire, and so Ayurveda recommends being watchful in this area.The sourness of the pomegranate and lime help to quench the thirst, and the sweetness of the watermelon and raw sugar delight the senses, and deliver just the joy you want amid summer’s fun times.Click To Tweet
Here is why watermelon granita is okay.
First, you are going to consume it when you are feeling nice and hot, so you have some reserve fire there to handle the cold.
Second, it’s summertime, which is the best time to indulge in cold treats like granita and ice cream.
Third, a fresh fruit treat is better than eating a cake, that is if you decide to forgo the cake. Enough said.
Forth, the thirst-quenching and blood cooling properties of watermelon and pomegranate are genuinely needed in the summer.
For optimal enjoyment, just don’t overdo it by eating the whole thing. Moderation is the key to happiness, say I.
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Recipe for Watermelon Granita with Pomegranate and Lime
- 4 cups watermelon, peels removed and chopped
- 3 fresh limes, juiced
- 1/2 cup pomegranate juice
- 2 tablespoons raw cane sugar
- Pulverize fresh watermelon pieces in a blender. Add sugar and blend slowly until it is fully dissolved. Add remaining ingredients and blend just to mix. Strain through a sieve if necessary to remove seeds. Transfer to a freezer-proof container, such as Tupperware. I recommend storing in plastic to avoid the risk of the glass jar shattering when you take it out of the freezer to serve.
- Place container in the freezer. Check after 3 hours and start stirring as the ice forms. After 4 to 5 hours the granita should be nice and slushy and ready to enjoy.
- If you leave it overnight, the granita will be solid, but not rock hard. Leave it out for 15 minutes before scooping with a large spoon, or use a sturdy knife as an ice pick to break it up first. This way you can enjoy a slush any time.
- Scoop the granita “slush” into a short glass cup. It is not necessary, but if you have it, pour a bit of pomegranate juice over the top, and enjoy with a spoon. You could also try adding cherry, blueberry, orange, or strawberry juice.