Photo by Levi Brown
This melon dessert will help keep you hydrated on scorching days.
Recipe information
Yield
Makes 6 servings
Ingredients
6 cups (about 2 pounds) seedless watermelon, cubed
1/2 cup fresh lime juice
1/3 cup agave nectar
2 cups fresh blueberries
6 mint sprigs (optional)
Preparation
In a food processor, puree watermelon, working in 2 batches. Strain puree through a sieve, reserving liquid; discard solids. In a 9" x 13" metal pan, combine watermelon puree, juice and agave. Freeze, scraping thoroughly with a fork every 20 to 30 minutes, until granita resembles coarse crystals, 2 to 4 hours. Remove from freezer; scrape granita once more with a fork. Divide among 6 glasses. Top each with 1/3 cup blueberries and a mint sprig, if desired.
Nutrition Per Serving
Per serving: 126 calories
0 g fat
36 g carbohydrate
2 g fiber
1 g protein
#### Nutritional analysis provided by Self
Recipe notes
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