The Art of Granita

Watermelon Granita

Relaxing after a long, busy day, watching Joss Whedon’s Much Ado About Nothing. I’m a sucker for anything Whedon, well, except Dollhouse, which I bailed on after the first few months. The locusts are competing for my attention, singing their late summer song. They always bring back childhood memories of sitting on the porch swing, reading a book in the evening, trying to stay cool.

Went out to dinner with friends earlier and told them I made Watermelon Granita and their response was similar to mine, watermelon is perfect on its own, why mess with it? Why indeed? Partly because it is so pretty, partly because it is nice to have something cold, not too sweet and easy to make during the heat of summer. Granitas can be made with many flavors, I just happened to have a large seedless watermelon on hand this week.

Strawberries, lemons, oranges, a mix of berries, even coffee can be made into granita. Just substitute for the watermelon in the recipe below. Perfect, light and a burst of sophisticated flavor to top off any meal.

Watermelon Granita

  • 4 cups seedless watermelon, cut into large chunks
  • 1/4 to 1/2 cup sugar
  • fresh limejuice from 1 large lime or 2 small limes
  • dash of lime zest
  • mint leaves for garnish

blender, shallow dish

Blend together the ingredients (except mint) until smooth. Start with 1/4 cup sugar and add more as desired. 1/2 cup is the standard recipe, but I preferred less to let the watermelon shine through.

Pour into a shallow dish and place in the freezer for 1 hour. Remove and with a fork, scrape the mixture into small ice crystals. Place back into the freezer for another hour and repeat scraping. Freeze for additional hour, scrape again and serve with mint garnish. You can also top with fresh blueberries for a very pretty dessert.

cropped-raspberries.jpg

One thought on “The Art of Granita

  1. Pingback: Recipe Exchange: Best Served Cold | What's 4 Dinner Solutions

Comments are closed.