Watermelon Granita

This works especially well with seedless watermelon or any melon that doesn't seem sweet enough for you (you will add some sugar):
  • Cut up a watermelon in chunks-- no bigger than 2". Remove seeds.
  • Put about 4-6 cups of watermelon chunks in a blender or food processor. Add up to 1/2 cup of sugar, depending on how sweet the melon is. If you have it handy, add 1/2 cup lime juice.
  • Puree the melon.
  • Pour into a nonreactive baking dish-- something wide and flat. Some recipes say to use metal, but I used a ceramic pan and it worked fine.
  • Place in the freezer for 3 hours. Every hour, rake a fork over the mixture to break up any hard crystals. You want something like a cross between sorbet and a snow cone in the end. You may have to use the tines of the fork to smash down pieces (rather than just raking the fork over the top).
  • Scoop it up and serve it like ice cream. I doubted it at first, but some whipped cream on the side is especially good. Also try adding some mint if you have it around. This will keep for a few days in your freezer-- ours only lasted about 24 hours. We got about 8 servings from the last farm melon (and we didn't use all the melon because it wouldn't fit in our blender).