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Watermelon Cucumber Granita

5 from 2 votes

Cool off with this refreshing Watermelon Cucumber Granita. It's so easy to make, and no special equipment is needed!

Prep Time: 20

Cook Time: 0

Freeze time: 5

Total Time: 5 20

Yield: 6 servings

Course: Dessert

Cuisine: Italian, Italian-American

Equipment

9 x 9-inch metal cake pan

Ingredients

4 1/2 cups seedless watermelon (peeled and cubed, about 1/2-inch cubes)
1 1/2 cups cucumbers (peeled, seeded, and chopped (English or Persian cucumbers))
1/4 cup monk fruit sweetener ( or sugar)
1 tablespoon fresh lime juice
Thin cucumber slices (optional for garnish)

Instructions

In a food processor or blender, puree the watermelon, cucumber, sugar, and lime juice until completely smooth. Pour the mixture into a 9 x 9-inch metal baking pan.
Freeze for about 1 1/2 hours until it's nearly set, then using a fork, give it a good scrape to mix everything around and break up any chunks. Return the pan to the freezer and freeze until almost set again, 1 to 2 hours.
Use a fork to scrape the granita to form chunky snow-like ice crystals. Freeze and repeat occasional scraping until the entire mixture is frozen and shaved, about 5 hours total.
To serve, divide the granita among serving glasses, and garnish with cucumber if desired.

Nutrition

Serving: 1cup, Calories: 38kcal, Carbohydrates: 17.5g, Protein: 1g, Fat: 0.5g, Sodium: 2mg, Fiber: 0.5g, Sugar: 7.5g

- WW Points: 0

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