Watermelon Granita


Summer is finally here, and no where is it more evident than in the produce section of Costco. I dropped by the other day just to kill time and walked out with a watermelon, blueberries, raspberries, and blackberries. It was rough, but I did manage to ignore the strawberries, cherries, and mango. I’m just thankful that I didn’t find the DVD that I so wanted. It did occur to me on the ride home that my husband and I would never eat all of this fruit before it went bad. Hence, half the watermelon was sacrificed to the gods of Italian ice.

Watermelon Granita Recipe
 
Prep time
 
Ingredients
  • 3 tablespoons sugar
  • 2 teaspoons lemon juice
  • 3 cups watermelon juice (about 2 pounds cubed and seeded watermelon)
  • ½ cup water
Instructions
  1. Puree watermelon in blender. Strain through sieve or cheesecoth to remove small seeds.
  2. Add water, lemon, and sugar in small saucepan. Cook over medium-high heat, stirring frequently until sugar is dissolved. Remove from heat. When mixture cools down, chill in refrigerator uncovered for 30 minutes.
  3. Mix watermelon juice and sugar water and pour into an 11 x 17-inch metal baking pan, or a size that will fit in your freezer. Freeze for 30 minutes. Stir ice mixture with fork breaking up crystals. Freeze until firm but not solid, about 30 minutes longer. Stir mixture with a fork to slush ice crystals. Return to freezer.
Notes
Metal baking pans chill fast. If using glass or plastic, allow extra time for the granita to freeze.

Granita

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