Later summer means watermelon, and making a granita is a great way to consume fresh melon during these steamy months. A granita is kind of like a sno-ball, but made in slow motion. Unlike sorbets, making granitas doesn't require an ice cream freezer or any other special equipment, just a baking dish and a freezer large enough to accommodate it.
If you'd prefer a beverage, we've heard reports that watermelon granita mixes pretty well with the ice cold vodka of your choice.
About 4 cups cubed seedless watermelon
1/4 - 1/2 cup sugar (to taste and depending on the sweetness of your melon)
1 tablespoon fresh lime juice (about half a lime)
1/4 teaspoon of salt
Puree the watermelon in a blender or food processor until smooth.
Add lime juice and sugar and blend until well combined.
Pour into a large baking dish and freeze for about 1 - 2 hours, until the liquid begins to freeze.
Temporarily remove from the freezer and stir/scrape the frozen parts with a fork, then return to the freezer.
Repeat freezing and scraping hourly, until mixture is completely frozen and scraped into small crystals.
Granitas can be made several days ahead of time. Cover tightly and keep frozen. Scrape before serving ice cold.