Watermelon Sorbet or Granita - Recipes for Health This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won't matter. 900 grams (2 pounds) watermelon, seedless if possible, or seeded if seedless is not available, cut into 1-inch chunks 75 grams (about 1/3 cup) sugar 33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup (for sorbet version only) 2 tablespoons fresh lime juice Pinch of sea salt Place all of the ingredients in a blender, and blend until smooth. If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired. Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Advance preparation: This will keep for a couple of weeks in the freezer. Nutritional information per serving (4 servings): 165 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 1 gram dietary fiber; 8 milligrams sodium; 1 gram protein Nutritional information per serving (6 servings): 110 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 1 gram dietary fiber; 5 milligrams sodium; 1 gram protein