Watermelon Granita

In food processor fitted with the steel blade or in a blender, in batches, watermelon and transfer to a bowl.

Stainless steel or enameled saucepan, combine the sugar, lime juice, lime rind and water; bring the liquid to a boil, stirring to dissolve sugar.

Simmer syrup for 5 minutes and let cool.

Stir the syrup into the purée; pour the mixture into an 8-inch square baking dish and freeze until firm, but not frozen. In a chilled bowl, beat the mixture until smooth. Return mixture to pan freeze for 3 hours.

Let stand at room temperature until soft enough to scoop.