Watermelon Granita
It was the last of the summer watermelons, so we had to do something special. I decided to make an icy treat.
Even though September is here, it’s still 87 degrees and humid here in Virginia, so although I’m supposed to be dreaming of lentils and grains, and hearty Thanksgiving fare, my family wants watermelon. And lots of it.
This Watermelon Granita is light, perfectly satisfying, and a sweet goodbye to summer. Try it now, before it’s too late!
Preparation:
1. Add the cubed watermelon, coconut sugar, lime juice and sea salt to a high speed blender. Blend until thoroughly pureed, about 1 minute.
2. Transfer the watermelon mixture to a square 8 x 8 dish, or in my case, I used an enamel pie dish. Cover with plastic wrap and transfer to the freezer. After about an hour and a half, stir the icy mixture with a fork or sharp knife. Cover and put back into the freezer. After 3 hours, scrape the mixture using a fork until flaky crystals form. Cover tightly and freeze. Before serving, scrape it one more time.
3. Serve in a clear glass and serve with mint leaves to garnish.
