Cool off with this refreshing 4-ingredient, Watermelon Cucumber Granita. Easy to make, and no special equipment needed!
Watermelon Cucumber Granita
This light frozen dessert is cold and slushy, perfect for cooling off this summer or enjoying as a palate cleanser. Made with just 4 ingredients, Watermelon Cucumber Granita is simple to prepare and requires minimal effort. I love the combination of cucumber and watermelon here, it feels like a frozen spa water and it’s super refreshing! You can also make it a boozy treat–just add a little gin or vodka, as I did in this Watermelon Granita Cocktail.
What is a granita?
Granita is a frozen Italian dessert made of fruit, sugar, and liquid. It has a coarser, icier texture than sorbet.
The Origins of Granita
Granita originated in Sicily, Italy, during the Middle Ages when Arabs dominated the area. Originally called “sherbet,” it was made from snow from Mount Etna and was a special treat for royals. In Sicily, granita is commonly eaten with brioche for breakfast.
Why You’ll Love This Granita Recipe
There’s nothing better than relaxing on a hot summer day with a frozen treat. Sweet, juicy watermelon, crisp cucumber, and zesty lime create the most refreshing treat.
- Only 4 Ingredients: Besides watermelon and cucumber, you only need sweetener and lime juice.
- Easy to Make: You’ll need a food processor or blender to puree the granita ingredients, but no special equipment is required to achieve its signature icy texture.
- Sugar Free: I personally love this with monk fruit sweetener (you only need a little) so it’s also a sugar-free treat.
- Dietary Restrictions: This healthy watermelon cucumber granita is dairy- free, vegetarian, vegan, gluten-free, and Weight Watchers-friendly.
If you make this icy watermelon granita, I would love to see it. Tag me in your photos on Instagram or Facebook!
Watermelon Cucumber Granita Ingredients
All you need is 4 ingredients to make this vegan watermelon cucumber granita. See the recipe card below for the exact measurements.
- Watermelon: For the sweetest granita, use in-season, ripe watermelon.
- Cucumber: Peel and remove the seeds from an English or Persian cucumber.
- Sweetener: I prefer Lakanto monk fruit for a sugar-free, zero-calorie option, but granulated sugar will work, too.
- Lime Juice for a tangy, bright citrus flavor
How to Make Granita
Plan to make this simple granita recipe when you’ll be home for a while. The watermelon-cucumber mixture takes about 5 hours to get icy, but the process is mostly hands-off. Scroll to the recipe card below for the complete instructions.
- Puree all the ingredients in a food processor or blender until completely smooth. Pour the mixture into a 9-x-9-inch metal baking pan.
- Freeze and Scrape: Put the pan in the freezer for about 90 minutes until it’s nearly set. Mix it with a fork and break up any chunks. Freeze again for another hour or two, then scrape the granita with the fork to form chunky snow-like crystals. Repeat the process until the mixture is frozen and shaved.
- How to Serve Granita: Divide the watermelon granita into glasses or bowls and garnish with cucumber slices if desired.
Variations
- Fruit: Swap watermelon for pineapple, mango, or strawberries.
- Cucumber: If you’d rather have a granita with only fruit, omit the cucumber and double the watermelon or add 1 ½ cups of another fruit.
- Citrus: Substitute lemon or orange juice.
- Watermelon Mint Granita: Add mint to the blender.
- Liquor: Add vodka, gin, or rum just before serving for a granita cocktail.
How long does granita last in the freezer?
Keep the watermelon granita in an airtight container in the freezer for 1 month.
More Frozen Desserts You’ll Love
Watermelon Cucumber Granita
Equipment
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.
