Coconut-Lime Watermelon Granita

Vegan Dessert

“This summer treat is anything but typical. You get a little sweet, savory, and zest in each bite.”

Ingredients

  • 1 11.2-ounce bottle coconut water
  • 3 tablespoons sugar (see Tip)
  • 1 lime
  • 4 cups cubed watermelon
  • Unsweetened flaked coconut, toasted (optional)

Directions

  • 1In a small saucepan, bring coconut water and sugar just to boiling; cool.
  • 2Remove ½ teaspoon zest, and squeeze 2 tablespoons juice from lime. In a blender or food processor combine coconut water mixture and watermelon; cover and blend or process until smooth. Strain into a bowl through a fine-mesh sieve. Stir lime zest and juice into pureed melon. Transfer to a 3-quart rectangular baking dish.
  • 3Freeze 2 hours, stirring and scraping frozen mixture from sides of dish every 30 minutes. Cover and freeze, without stirring, 6 hours or until firm. Let stand at room temperature 5 minutes. To serve, scrape across surface with a metal spoon or fork. If desired, top servings with coconut and/or additional lime zest.