Servings: 4
Prep time: 15

There’s nothing better than watermelon on a cold slice of watermelon. Oh wait, there is! Watermelon Granita! This is one of the most refreshing things you can treat yourself to on a long hot day. When I was in chemo, watermelon was one of my mainstays. It enabled me to hydrate when water tasted metallic. The trick to safely eating watermelon during treatment is to buy a whole watermelon, wash the outside well and cut into it with a clean sharp knife. The thick rind should keep it safe from microbes. Also, omit the basil if on a neutropenic diet.


  1. Puree the watermelon, lime juice, and basil until smooth. Stir in sugar and taste for desired sweetness.
  2. Pour the watermelon juice into a 9 x 9 x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape to form flaky texture. Continue to scrape the surface every 30 minutes until you have a fluffy snowy consistency. Serve or keep in an airtight container in the freeze, scraping every so often to keep a light texture.


  • 2 cups peeled and diced seedless watermelon
  • ¼ cup fresh lime juice
  • 4 large basil leaves
  • 1 to 2 tablespoons granulated sugar, to taste

Nutritional Information


45 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


12 g


10 g


0 g


1 g


1 mg

*per serving

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