- SERVINGS: 6
To make this simple, refreshing dessert, you'll need about four pounds of watermelon. The redder the fruit, the prettier the granita will be.
- 1/3 cup sugar
- 5 cups 1-inch watermelon cubes, seeds removed
- 2 tablespoons fresh lime juice
- 6 thin watermelon wedges
- In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth.
- Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a 9-by-13-inch nonreactive baking dish and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours. Spoon the granita into tall glasses or bowls and garnish with the melon wedges.
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Congratulations to Mei Lin, winner of Top Chef Season 12.