Watermelon & Blueberry Sunshine Granita

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Servings: About 8 servings

North Carolina’s muggy, hot summers call for icy cold relief, and this granita, made with local watermelon and blueberries, is just fit’n for that. Make it in a flash and keep on hand for a backyard or beach cottage treat. Just add a shade tree and you’ll be all set.

Ingredients

¼ cup sugar

1 pint fresh NC blueberries

½ a seedless watermelon (6–8 cups)

½ cup orange juice

Zest of 1 orange

Optional: Half and half or whipping cream

Directions

Combine sugar and blueberries in a small bowl to sit while preparing granita.
Put watermelon pulp and juice into food processor. Whirl until puréed. Pour into a 13″ x 9″ dish* and stir in orange zest. Scatter with the sweetened blueberries.
Freeze for several hours. Once frozen, scrape up the ice with a fork or spoon. Find that shade tree and enjoy your icy cold watermelon treat.
Variation: If you like creamy frozen desserts, once you pour the granita into the pan, drizzle with half and half or whipping cream and gently swirl with a knife before freezing!

Cooking with watermelon rind?!

Making pickles and relishes with the rind is simple and canning them yields tasty, year-round treats like our Sweet ‘n’ Hot Watermelon Rind Pepper Relish.

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