• 1 cup water
• 3/4cup sugar
• 1/2 cup fresh lime juice
• 1/3 cup packed mint leaves
• 1/3 cup packed cilantro leaves
• 1/4 tsp. salt
• 1/4 tsp. crushed red pepper
• 1 TBS grated lime rind
• 1 cucumber, peeled and seeded
• 8 cups (3/4 inch) cubed watermelon (If you like, you can use both red and yellow watermelon.)
• 1/2 tsp. kosher salt

Combine 1 cup water and sugar in a microwave-safe bowl and heat on high for 2 minutes; cool completely. In a blender, add sugar syrup, lime juice, mint and cilantro leaves, salt, crushed red pepper, lime rind, cucumber and blend until smooth. Pour mixture into an 11 x 7-inch glass baking dish; cover and freeze for 4 hours or until firm, stirring with a fork every 50 minutes. Remove mixture from freezer and scrape mixture with a fork until fluffy. Place watermelon cubes in a large bowl. Sprinkle with salt and toss to combine. Let stand for 10 minutes. Spoon 1 1/2 cups watermelon mixture into 6 bowls and top each serving with 1/2 cup of the granita. Serve.