- 5 cups seedless watermelon chunks
- 1 cup water
- 1 cup C&H® Quick Dissolve Superfine Sugar or C&H® Granulated Sugar
- 1 tablespoon lemon juice
Place watermelon chunks in blender; purée until smooth. Strain through fine-mesh sieve into bowl.
In small saucepan over high heat, combine water and sugar. Heat, stirring constantly, until sugar dissolves. Add sugar syrup and lemon juice to watermelon purée; stir to combine. Pour mixture into 13x9-inch glass baking dish or other shallow container; place in freezer. After about 1 hour, when mixture starts to get icy around the edges, use a spoon to stir and break up ice crystals.
Return to freezer. Freeze 2 to 2 1/2 hours longer, stirring occasionally until mixture forms fine, firm icy flakes.
You can also use yellow watermelon, cantaloupe or honeydew melon. They all make delicious granita.