Watermelon Granita,The Recipe

GranitaWhoa, it’s hot! And humid! You know you are on the East Coast in the middle of summer when walking outside causes your glasses or sunglasses to fog over. OK, enough complaining about the heat (did I mention it was hot?). Time to do some thing about it. While perusing the Collingswood Farmers Market last week, we spotted some amazing looking watermelon. They were rather large Sugar Babies but still small enough that they wouldn’t take up the whole fridge. We grabbed one and cut into it as soon as we got home. It was sweet and juicy! We cut half for snacking, but I knew that with just the two of us we would never finish the second half before it went bad. I decided that the rest would be used for my very first attempt at making granita. I was a little concerned that it would be a pain, but it was so easy!

Granita is the fancy Italian way to say shaved ice or fruit slush. But, there is nothing fancy about making granita. I used 2 ingredients in this recipe, watermelon and lime juice. You could probably add some sugar or honey, but this watermelon was so sweet I didn’t need anything else. And, if you want to make this a granita margarita, I won’t mind. Just wait until after the granita is finished and add the alcohol to the serving bowl of granita as alcohol will keep your fruit juice from freezing all the way through.

 

Watermelon Granita,The Recipe
Author: 
Recipe type: Desert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ Watermelon, the sweeter the better
  • Juice from 1 lime, add more for more pucker power
Instructions
  1. Cut watermelon into chunks, removing the seeds if it's not seedless
  2. Juice the lime
  3. Add the watermelon and lime juice in batches into the blender and use the liquefy setting to make watermelon juice
  4. Pour the juice mixture into a glass 9x13 pan
  5. Place pan in the freezer
  6. Freeze for 1-2 hours
  7. Take a fork and scrape the frozen areas towards the center, breaking up the chunks
  8. Repeat steps 6 and 7 until you have a pan full of ruby red crystals
  9. Scoop into a bowl for your self (and your family if they insist) and the rest into a sealable, freezeable container to be left in the freezer.
  10. The granita will remain in crystal form unless you take it out and leave it on the kitchen counter and let it melt. Enjoy!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: