Watermelon Granita Recipe - Cooking Index
Watermelon Granita Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Watermelon - peeled, chunked, and seeded |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1 cup | 237ml | Water |
| 3 tablespoons | 45ml | Lemon juice |
Place 4 to 5 cups watermelon chunks in blender and blend briefly to coarse puree. Measure sieved puree; it should have yielded 3 cups.
Combine sugar and water in a medium saucepan and bring to a boil. Lower heat and simmer 1 minute. Let cool completely and combine with watermelon puree and lemon juice. Pour mixture in an 8- by 12-inch metal pan and place in refrigerator. When completely chilled, cover pan, move to freezer and freeze 30 minutes. Stir mixture with fork, scraping down sides well to loosen ice crystals that have formed. Freeze another 30 minutes and repeat scraping and stirring. Repeat several times, or for a total of 2 to 3 hours, until mixture is evenly icy and crystalled throughout. Serve within 6 to 8 hours.
This recipe yields 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6325 broadcast 11-19 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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