We go through watermelon pretty quickly during the summer.  Katherine absolutely loves watermelon, so I try to have a little bit of it in the house at all times.  I bought a crazy huge watermelon the other day and I wasn't sure we were going to eat it all before it went bad.  I decided to take about half of the watermelon and make Watermelon Granita.

The recipe came from my Ree Drummond cookbook, but you can also find it online here.

What you'll need:

1/2 whole Seedless Watermelon, Cut Into Chunks (rind Discarded) (about 8 Cups Of Chunks)
2 whole Limes, Juiced
1/3 cup Sugar

What you'll do:

Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl.
Repeat with other half of ingredients. Pour into same bowl as other batch.

Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving.