By Libbie Summers
Assisted by Candace Brower
Watermelon Granita aka One Ingredient Granita aka DAMN Good Granita!
6-8 cups of the freshest most juiciest and sweetest seedless summer watermelon chunks (from half of a soccer ball size watermelon) *If your watermelon is in season and at it’s peak you don’t need to add any sugar
Fill a blender with the watermelon chunks and purée until smooth.
Pour into a shallow baking dish (I use a baking sheet tray).
Place sheet tray in freezer for 30 to 45 minutes or until just starting to set.
Remove from the freezer and stir mixture with a fork. Use the back of the fork to squish any big chunks.
Return to freezer and freeze mixture until firm (about 1 hour).
Remove from freezer and scrape with a fork to form icy flakes.
Spoon into bowls and serve immediately.
*I like to save my watermelon “shell” to use as a bowl to serve from.