- 4 to 5 packed cups seedless watermelon chunks
- 1 cup water
- 1 cup sugar
- 1 Tbs. fresh lemon juice
In a saucepan over high heat, combine the water and sugar. Heat, stirring, just until the sugar dissolves. Add the sugar syrup and lemon juice to the watermelon puree and stir well. Pour the mixture into a shallow 9-by-13-inch metal or glass baking dish.
Place, uncovered, in the freezer until ice crystals begin to form, 1 1/2 to 2 hours. Using a fork, stir to break up the mixture. Return to the freezer and freeze, stirring with the fork every 30 minutes to prevent the mixture from forming a solid mass. It should be evenly crystallized and like slush in another 2 hours.
To serve, spoon or scoop the granita into chilled serving dishes.