Watermelon Mojito Granita

Place all ingredients into a large pot or bowl. Use an immersion blender and puree until smooth. Transfer pureed mixture into a 9×13 baking pan and place it in the freezer (you can cover the pan with plastic wrap if you like). Freeze for one hour.

Using a spoon or fork, scrape the ice crystals that have formed around the edges of the pan and stir the mixture well. Return the pan to the freezer. Repeat the scraping and stirring process, every hour, until the mixture is slushy and frozen (usually 3-4 hours). Transfer granita to a freezer safe sealable container.