No-Bake Chilled Watermelon and Mint Granita

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing icy dessert made with pureed watermelon and fresh mint, perfect to cool off on a hot summer day. This Italian summer cookout recipe (vegetarian, gluten free), ready in about 10 minutes, pairs seedless watermelon, fresh mint leaves, and granulated sugar for a weeknight-friendly dinner. Each serving lands at about 70 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 6 Italian cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 4 cups cubed seedless watermelon, 1/4 cup packed fresh mint leaves, 1/4 cup granulated sugar, 2 tbsp fresh lemon juice, and 1/4 cup cold water. Blend on high for 1-2 minutes until completely smooth and fragrant with mint.
  2. Step 2: Pour the watermelon mixture into a shallow metal or glass baking dish, about 9x9 inches, and place it uncovered in the freezer.
  3. Step 3: Every 30 minutes for about 3 hours, use a fork to scrape and break up the ice crystals that form, creating a fluffy, granular texture. Continue until the entire granita is frozen and flaky.
  4. Step 4: Scoop the chilled granita into serving glasses or bowls and garnish with a few fresh mint leaves for a bright, cooling summer treat.

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