Granita is sweet enough for kids, sophisticated enough for adults — this dessert is a hit for all ages.
WATERMELON GRANITARecipe excerpted from Put ’em Up! ©2010 by Sherri Brooks Vinton. All rights reserved.
Makes about 1 quart
I’ll take watermelon any way I can get it, and this is one of the best ways.
1 cup sugar
½ cup water
1 small watermelon (4–5 pounds)
- To make a simple syrup, bring the sugar and water to a boil in a small saucepan, stirring to dissolve the sugar, about 2 minutes. Set aside to cool completely.
- While the syrup cools, prepare the watermelon. Wash and dry the fruit. Cut away the rind, and remove any large black seeds. Cut into 2-inch chunks, and purée in a food processor until smooth.
- Combine the puréed fruit and the syrup in a shallow baking dish. Freeze for 2 hours, stirring every 20 minutes with a fork to create a slushy texture.
Freeze: Keeps frozen for 2 weeks. If it freezes solid before serving, let it sit at room temperature for 10 to 15 minutes and stir with a fork to regain texture.
Substitute one small cantaloupe for the watermelon.
Putting Granita to Work
Granita is a really beautiful and refreshing dessert. You can up the ante on its visual appeal by serving it in a pretty glass dish or a classic martini or champagne glass.
Sherri Brooks Vinton is the author of Put ’em Up!, Put ’em Up! Fruit, and The Real Food Revival. Her writing, talks, and hands-on workshops teach how to find, cook, and preserve local, seasonal, farm-friendly food. Her website can be found at www.sherribrooksvinton.com and her preserving & cooking demos for Put ’em Up! Fruit can be found on our YouTube channel.
• • • • • • • • • • • • • • • • • • • • • • • •Want more cool watermelon recipes? Try this Watermelon Mint Cordial from Homemade Soda. This recipe can be served with or without alcohol. It’s a unique beverage that is sure to refresh and impress your poolside guests!
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