Paula Deen's Watermelon Granita
Viewers Share Photos of Rachael-Inspired Recipes + Rach Is IMPRE…
How to Make a Texas Sheet Cake With a Spicy Twist
Limo Company Owner-Turned-Gardener Turns Vacant Lots Into Urban …
How to Make Chicken with Greens, Beans and Semi-Dried Tomatoes |…
How to Make Easy Sausage, Mushroom and Tomato Rigatoni
Chef Anne Burrell Shares Details From Her Fairytale Fall Wedding
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
Stacy London Swears by These Cooling Products During Menopause
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Ingredients
- 8 cups chopped fresh watermelon
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons fresh lime juice
Yield
Serves: Makes 8 servings
Preparation
In the work bowl of a food processor, process watermelon until smooth. Strain through a fine sieve, reserving 4 cups juice. Discard solids.
In a small saucepan, combine water and sugar. Bring to a boil, and boil for 3 minutes or until sugar dissolves. Let cool completely.
In a large bowl, combine reserved watermelon juice, simple syrup and lime juice. Pour into a 13x9-inch baking pan, and place in freezer. Freeze for 6 hours or until no liquid remains, scraping with a fork every 2 hours.
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
