Watermelon Granita Recipe - Cooking Index
Watermelon Granita Recipe - Cooking Index
| 1/3 cup | 65g / 2.3oz | Sugar |
| 3 1/2 cups | 511g / 18oz | Seeded and chopped watermelon - (abt 3 1/4 lbs |
| Wedge) | ||
| 1 tablespoon | 15ml | Fresh lemon juice - or to taste |
In a small saucepan combine the sugar and 3/4 cup water, bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.
In a blender or food processor puree the watermelon. In a bowl combine the puree, the syrup and the lemon juice and chill the mixture, covered, for 1 to 2 hours or until it is cold. The mixture may be made up to this point 1 day in advance and kept covered and chilled. Stir the mixture, transfer it to 2 metal ice cube trays without the dividers or a shallow metal bowl, and freeze it, stirring it with a fork every 20 to 30 minutes depending on the temperature of the freezer and crushing the large frozen clumps, for 2 to 3 hours, or until it is firm but not frozen hard.
Scrape the granita with a fork to lighten the texture and serve it in chilled bowls.
This recipe yields approximately 1 quart.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8704)
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