It’s what I make when I get a disappointingly sub-par watermelon. You know those… they look gorgeously pink and juicy, and then you bite into them and… bleh. Nothing.
vegan, gluten-free, low-sodium, reduced-sugar diets
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Want to know more about tequila? This little book looks great:
- 5 cups watermelon watermelon juice
- 1/4 cup agave syrup honey
- 1/4 cup lime juice (fresh)
- 1 tbsp tequila blanco
- Cut up the watermelon into chunks. Put in the blender and blend until you have 5 cups of juice. Add the remaining ingredients and blend until smooth. Allow to sit until the foam subsides.
- Clear space in the freezer for a large baking dish. Pour the mixture into the dish and set it flat in the freezer. Set the timer for one hour.
- After one hour, break up any ice with a fork. Set the timer for 30 minutes and rake with a fork until you have fluffy snow. (May take about 4 hours.) Here's a video of me making prickly pear granita using this method. If you watch closely, you'll see Buddy Girl appear a few times:
- Store in an airtight freezer container.
- 54 calories
- 0 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 2 mg sodium
- 150 mg potassium
- 12 g carbohydrate
- 0 g fiber
- 5 g sugars
- 0 g protein
- 1 Weight Watchers Points Plus
- The bigger the dish = the more area = the faster this will freeze.
- You can make this without an ice cream maker. If you have an ice cream maker and want to use it, add a little more tequila. You'll end up with a sorbet, and the tequila will help keep it from freezing solid if you put it back in the freezer.
- Make pickles from the leftover watermelon rind.