Put the watermelon flesh in a liquidiser and blend until smooth.
Combine sugar and water to make a syrup.
Stir over low heat until the sugar dissolves.
Add some rind and let it boil for 5-8 minutes.
Allow to cool.
Strain the syrup and add to the fruit puree.
Pour into a tin and freeze for 20 minutes.
Stir the ice crystals into the liquid and freeze again.
Repeat the process every 20 minutes until the liquid is evenly frozen into crystals.
Keep frozen until required then spoon into individual serving dishes.
Serve immediately with almond biscuits.
“Very easy.Used powdered lemon zest, from Penzeys, instead of the lemon rind.A hit with the kids.I doubled the recipe and it fit in a 9×13 pan.A good way ot utilize an overripe melon.”
“Very refreshing, and so easy to put together!The only change I made was to halve the sugar, I found this to be very sweet still, but it could have been my watermelon.I also had to use a rather small (8×8) pan, so the granita took about three hours to completely freeze.If you have room in the freezer, it’ll go much faster in a larger pan.Either way, the end result is very good.We’ll be making this again.Thanks!”