6-8 cups of watermelon, seeded and cut into chunks
1 cup sugar
1 cup water
Pinch of salt
Herbs, like mint or basil, optional
Lime juice, optional
In a large pot, combine watermelon, sugar, water and salt. If using herbs, rub them in your hands to get the oils going, and add to pot.
Cook over medium heat for about 20 minutes, or until it is mushy. Use a potato masher through out the cooking process to break up the watermelon pieces and extract the juice.
Strain into a large bowl, and let juice come to room temperature. At this time, place a metal 9 x 13 inch cake pan in the freezer.
Once the watermelon juice is cool, pour into the chilled cake pan.
Let freeze for an hour, or until ice begins to form. Stir the slush with a fork. Return to freezer, and scrape ice with a fork every 30 minutes. After about two hours, the granita should look like snow. Store in an airtight container.