An ode to Nana: Sicilian Watermelon Granita

Watermelon was my Nana’s favorite fruit and, naturally, her favorite Italian ice flavor. When my Nana passed away a few years ago, my aunt recounted fond memories they shared, including trips to get Italian ice, and a particular memory of my Nana giving her the last one –  a moment my aunt said has stayed with her since she was little and is a small testament to my Nana’s selfless character. This year, I wanted to make a summertime dessert with watermelon to honor my Nana. Granita instantly came to mind, especially since I knew her father also made it. Granita is a Sicilian ice typically served for breakfast with brioche and whipped cream, made with simple ingredients like sugar, water, and fruit or another flavoring. Its texture lies somewhere between a sorbet and shaved ice and is sure to be a refreshing summer treat. 

This Watermelon Granita comes together in a pinch; the key is using naturally sweet, ripe watermelon. Simply freeze fresh watermelon cut into cubes until solid, then blend with honey or sugar and lemon juice. I like using honey, as it adds a more floral note that complements the fruit wonderfully. Serve right away for a softer-serve texture (not traditional) or freeze again and scrape with a fork or spoon for a soft, flaky, and traditional consistency. Scoop and serve, and if you want the authentic Sicilian experience, serve with homemade whipped cream and brioche. This granita is a heartfelt tribute to my Nana, and there’s no better way to enjoy it than on a sun-soaked day. 

Sicilian Watermelon Granita 

Serves: 4-8 | Prep Time: 3 hours + 15 minutes | Cook Time: 0

Ingredients:

• 6-8 cups seedless watermelon, very ripe, cut and frozen
• ¼ cup honey or granulated sugar
• 2 tbsp. lemon juice
• Pinch of salt

Directions:

1. Cut the ripe watermelon into large chunks, discarding the rind. Place in an airtight container and freeze for about 2-3 hours, or until solid.
2. In a blender, add the frozen watermelon, honey or sugar, lemon juice, and salt.
3. Blend until smooth, scraping the sides as needed. 
4. Now, you have a few  options: You can serve it straight away after this step for a soft, smooth consistency, or pour it into a large airtight container and freeze again until almost or completely solid, and then scrape with a sturdy fork or spoon to make a classic fluffy granita. Another option is, once you refreeze the granita, instead of spending time scraping again, break it into chunks and blitz it in a food processor or blender.
5. Serve in chilled glasses. Optionally, top with fresh mint.