Watermelon Granita
The dog days of summer are upon us, so that means it’s time to pull out the ice cream machine. Next up—watermelon granita…or maybe sorbet!
I’m going to assume that most of you are familiar with the icy concoction known as granita. In the rare case you’re not, granita is similar to sorbet in that their base is made with fruit, sugar, and water. The difference is that sorbet is usually churned and has a softer texture while granita is frozen in a pan until solid and then scratched up into icy, somewhat coarser pieces.
There’s no doubt about it—watermelon is delicious and refreshing on its own. I’m here to tell you that when watermelon is made into sorbet or granita, the refreshing part gets taken up a notch. The next best part to eating it is how easy it is to make. There are just four, count ‘em, four, ingredients—watermelon, sugar, water, and a little lemon juice.
You make a simple syrup with the water and sugar while you cut up four cups of watermelon which you purée and mix in a bowl with the syrup and a tablespoon of lemon juice. Chill the mixture and then process it in an ice cream maker OR freeze it in a pan to scratch up later. That’s it!
Since I have an ice cream maker, I decided to have the best of both worlds. When freshly churned, this dessert can be enjoyed as sorbet. If you don’t consume it all at one sitting, then you can freeze it and scratch it up when you next serve it and voilà—granita!
One year ago: Avocado Toast
Two years ago: Barb’s Shrimp Salad
Three years ago: Strawberry Sorbet
Four years ago: Homemade Fudge Pops aka Fudgsicles
Five years ago: Swedish Visiting Cake
Six years ago: Dark Chocolate Ice Cream
Seven years ago: Boston Cream Pie Cupcakes
Eight years ago: Black Bean Confetti Salad
Watermelon Granita
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 4 cups seedless watermelon
- 1 tbl. lemon juice
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Directions
In a small pan, add sugar and water and bring to a boil. Cook until sugar is dissolved, then set aside to cool.
Purée watermelon in batches in a blender or food processor and place in a large bowl. Add sugar syrup and lemon juice and mix well.
Refrigerate until well chilled—at least four hours, but preferably overnight.
Once mixture is properly chilled, process in your ice cream machine.
You can serve the granita immediately—my preference (it’ll have a slightly softer texture similar to sorbet), or you can freeze it until you’re ready to serve it. You will need to “scratch” it up with a fork at that point to get granita’s familiar texture.
Fran’s Notes
If you don’t own an ice cream maker, just put the granita base in a pan and freeze it. When it has frozen, scratch it up with a fork and you’ll be good to go.
Source: Adapted from a cincyshopper recipe