1/3cupsugarequivalent Splenda sugar substitute may be used
1/3cupwater
4poundsseedless watermeloncut into 1-inch cubes (about 5 cups)
2Tablespoonsfresh lime juice
Instructions
Make a simple syrup by heating sugar and water over high heat, stirring until all the sugar has dissolved. Let cool.
Place the watermelon and lime juice in a heavy-duty blender and process until smooth. Add simple syrup to the puree and pulse until combined.
Pour liquid into a 9 x 13-inch baking dish. Freeze, stirring and scraping with a fork every 30 minutes, until all of the liquid has frozen. This should take about 3 hours. May be stored in the freezer up to 5 days.
Stir again before serving. Serve watermelon granita in large glasses.