Strawberry Watermelon Granita
This Strawberry Watermelon Granita is icy, fruity, and loaded with fresh summer flavor in every spoonful.
Servings 10
Ingredients
- 6 cups watermelon, cut into chunks
- 2 cup fresh strawberries, cut into chunks
- ¼ cup monk fruit/allulose
- 2 tablespoons fresh lime juice
- 2 teaspoons lime zest
Instructions
- Cut your watermelon into small chunks, making sure there are no black seeds.
- Add the watermelon to a high powered blender or food processor.
- Wash, hull and chop your strawberries. Add the strawberries, along with the sweetener, lime zest and juice in with the pureed watermelon.
- Continue blending until completely smooth, then pour into a 9 x 13” casserole dish.
- Freeze for 1 hour, then using a fork, scrape the top, particularly around the edges which will be the first part to freeze.
- Return to the freezer for another hour, remove and scrape again. The center will be more like a slushy, so be sure to mix the edges into the center, allowing everything to freeze consistently.
- Repeat the process 2-3 more times or until the entire mixture has crystallized and is fluffy, not slushy. The texture you are looking for is a cross between Italian ice, sorbet and a snow cone.
- At that point, it’s ready to serve. Cover the rest and store in the freezer. Each time you serve more, be sure to fluff using a fork to keep that same texture.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Strawberry Watermelon Granita
Amount per Serving
Calories
40
% Daily Value*
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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