Watermelon & Blueberry Sunshine Granita
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
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Combine sugar and blueberries in a small bowl to sit while preparing granita.
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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.
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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.
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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.
