Watermelon Mint Granita

A granita is an Italian-style crushed ice treat, similar in texture to a snow cone. Add some sparkle to your Fourth of July celebration with this simple and tasty watermelon mint granita.The flavors of juicy watermelon and fresh mint tickle your tastebuds and are sure to keep you glowing and hydrated on this holiday weekend!

Serves 2
Prep: 10 minutes
Total cook time: 2-3 hours


  • 2 cups chopped watermelon
  • Zest and juice of 1 lime
  • Juice of ½ a lemon
  • 4–5 strawberries (optional, adds natural sweetness)
  • 10 mint leaves
  • 1/8 cup water
  • 1/8 cup sugar
  • Blueberries for garnish


1. Add the watermelon, lime zest, lime juice,  lemon juice, and strawberries to a blender and blend on high until pureed completely.

2. In a small bowl, or with a mortar and pestle, smash the mint leaves firmly so that they release their juices.

3. In a small saucepan, add the water, sugar, and smashed mint leaves. Place on high heat, stirring frequently so that the sugar does not burn, until the mixture comes to a boil. Once at a boil, lower the heat to a simmer for 2-3 minutes to ensure that the sugar is dissolved and the mint flavor is infused, then remove from heat.

4. Add the sugar, water, and mint mixture to the blender and puree again until completely smooth, with only specks of mint and lime zest remaining.

5. Transfer to a small baking dish and place in the freezer for one hour. At one hour, remove from the freezer and scrape into a slushy with a fork.

6. Place back in the freezer for another hour. Then, scrape again until a slushy forms. Continue this process until the granita is completely frozen and has a snow cone-like texture.

7. Once ready, place in small jars, martini glasses, or your favorite festive bowls, and top with blueberries and a white straw or spoon for the perfect Fourth of July treat!

Allie Einarsson is currently a senior at Auburn University majoring in nutrition dietetics. Once graduated, she plans to complete her dietetic internship and become a registered dietitian. 

Photo Credit: Mary Clay Kline

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  1. Ruth Cochran says:

    What a wonderful job

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