Watermelon Granita
It was the last of the summer watermelons, so we had to do something special. I decided to make an icy treat.
It’s 87 degrees and humid here in Virginia, so although I should be writing about lentils and grains for fall, my family wants watermelon. And lots of it.
This Watermelon Granita is light, perfectly satisfying, and a sweet goodbye to summer.
Ingredients:
8 cups watermelon, roughly cubed and seeded (enough to fill a large blender)
1/4 cup organic coconut sugar
1 lime, peeled
Pinch sea salt
Small bunch of fresh mint (for garnish)
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.
