Rating: 4 stars
1650 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1650
  • 5 star values: 0
  • 1,650 Ratings

The Good News Watermelon is a great source of vitamin C. Here, Marisa Churchill turns it into a fat-free granita, which she drizzles with a fragrant cardamom syrup. More Healthy Dessert Recipes

Marisa Churchill
May 2008

Gallery

Credit: © Stephanie Foley

Recipe Summary

active:
30 mins
total:
3 hrs 15 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.

    Advertisement
  • In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.

  • Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.

  • Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.

Notes

One Serving 202 cal, 0 gm fat, 0 gm sat fat, 55 gm carb, 1 gm fiber.

Advertisement
Advertisement