Watermelon Granita

 

Watermelon is a cherished summer fruit and indurating it into a simple cate is a perfect way to enjoy it.

This watermelon granita is an icy, refreshing treat that's at formerly light and sating. It’s sweet without being cloyingly so, and has a fresh, bright, smoothly acidic taste. A watermelon granita is the perfect ending to a regale or feast mess, makes for an excellentmid-afternoon stupefied treat, and indeed works as a frozen blend base. It’s sprat friendly, but also sophisticated enough to serve for a regale party. What's a Granita?

Think of a granita as in the family of sorbet and popsicles, but a little further icy. It’s a frozen cate made with puréed or juiced fruit, with a ethereal texture created by scraping the admixture with a chopstick as it freezes.

What’s in a Watermelon Granita ?

This granita is made with lately puréed watermelon, bomb juice, and honey. The honey is used rather of sugar because honey does n’t snap. That means this granita will indurate lower gemstone-hard than a standard granita. The honey sweetens it to cate status, while the bomb juice balances it all out with a touch of tartness.

RECIPE :

Watermelon Granita

PREPE TIME :                                   FREEZE TIME  :                                     TOTAL TIME :

    10 mins                                                  4 hrs                                                 4 hrs 10 mins

  

SERVINGS :  6 to 8 Servings

NOTE : If your watermelon isn’t overly sweet you might want to reduce the lemon juice to 1 tablespoon.

INGREDIENTS :

• 4 cups (2 1/2 pounds) diced seedless watermelon
• 2 tablespoons lemon juice
• 1/2 cup honey

METHOD :

1- Combine ingredients and blend :

In a blender, combine the watermelon, lemon juice, and honey. Blend on low until the watermelon is broken down fully. This will take about five seconds in a high-powered blender, or 15 seconds in a standard blender.

2- Pour into baking dish and freeze :

Pour the mixture into a 9x9 baking dish and place in the freezer uncovered.

3- Scrape granita with a fork after one hour :

Use the tines of a fork to scrape through the mixture. At this point, only the edges will be frozen. Place granita back in the freezer.

4- Scrape granita again after another hour:

Remove the granita from the freezer and scrape through again using the tines of a fork. More of the mixture should have frozen by now. Those outside parts will have many different-sized crystals, with the overall texture of a thick slushie. Place granita back in the freezer.

5- Scrape granita again after an additional hour :

After a third hour, scrape through the granita. By now, the mixture should be mostly frozen, and your work will mostly be in making it fluffier with the fork.

6- Scrape for a final time and serve :

After four hours in the freezer, the granita should be ready to eat. It will be thicker than a slushie, more solid than liquid, and will have a fluffy appearance. It will still have crystals of varying sizes, but the overall appearance will be consistent throughout. Give it a final fluffing/scraping with a fork and serve.

NUTRITION FACTS : (PER SERVING)

     88                                    0g                               23g                                       1g

CALORIES                                FAT                               CARBS                                    PROTEINS

Bon appetite !! 

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