Citrus, Desserts, Frozen desserts, Italian, Summer

Watermelon granita

With the hotter months approaching, there is nothing more refreshing than a chilled slice of watermelon. I’m sure it brings back a lot of childhood memories for everyone – sitting in the backyard, having a break from playing in the sprinkler and eating a slice of cold watermelon with the juices dripping down your chin. Well this recipe should bring back those memories, but in a more sophisticated way. This recipe is refreshing, cooling and super easy to make.

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Watermelon granita
Watermelon granita
Print Recipe
Servings Prep Time
4 -6 20 mins
Cook Time Passive Time
5 mins plus freezing
Servings Prep Time
4 -6 20 mins
Cook Time Passive Time
5 mins plus freezing
Watermelon granita
Watermelon granita
Print Recipe
Servings Prep Time
4 -6 20 mins
Cook Time Passive Time
5 mins plus freezing
Servings Prep Time
4 -6 20 mins
Cook Time Passive Time
5 mins plus freezing
Ingredients
Servings: -6
Instructions
  1. Combine sugar and the water in a small saucepan and bring to the boil over high heat. Remove from heat. Set aside to cool slightly. Stir in juice.
  2. Place watermelon in a food processor and blend until smooth. Add sugar mixture and pulse to combine. Strain watermelon mixture into a 20cm x 30cm slice pan or other metal freezer-proof dish. Discard watermelon pulp. Freeze for 2 hours or until mixture is partially frozen (It will be frozen on top and starting to freeze around the edges).
  3. Using a fork, scrape granita into flakes. Repeat freezing and scraping process every hour or until set and mixture resembles coarse crystals. Spoon granita into chilled serving glasses and sprinkle with shredded mint. Serve immediately topped with small fresh mint leaves, if desired.
Recipe Notes

If you like lime, add 1 tablespoon finely grated lime rind to the food processor with the watermelon. If you don’t have limes replace lime juice with lemon juice.

If you like, try replacing 250g of the watermelon with 250g fresh strawberries. Add strawberries to the food processor with the remaining watermelon. Adding the strawberries will give the granita a deeper red colour.

Select watermelons with firm-skins which feel heavy for their size. If buying cut watermelon, choose wedges that have firm flesh with a bright pink to red colour.

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This kitchenink recipe appears in the November 2016 issue of the Hills District Independent – Read the digital version HERE or visit their website.

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