We planted our watermelon late, so we’re still harvesting it. Those of you reaching for your fall sweaters can bookmark this for next year.
Watermelon and Raspberry Granita
- 12 ounces raspberries, fresh or frozen
- juice from one lime
- 1 tsp rosewater
- 6-8 mint leaves
- 8 cups watermelon
- 1/2 cup sugar
Mix all ingredients in a large bowl and let sit for about 20-30 minutes. Blend mixture, working in batches if needed. Pour into a glass container (about the size of a brownie pan), cover and freeze. To serve, scrape into bowls. Garnish with fresh mint.