Watermelon Granita Recipe - Cooking Index
Watermelon Granita Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Watermelon |
| 3 | Fresh lemons | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 3 tablespoons | 45ml | Campari |
| 1/8 teaspoon | 0.6ml | Salt |
1. Remove the rind from the watermelon and proceed to seed it and chop it the watermelon into small chunks. (approximately 5 cups)
2. Place the watermelon chunks along with 1/2 cup of freshly squeezed lemon juice, derived from the 3 fresh lemons, and 1/4 of sugar into a food processor. Puree the mixture until smooth.
3. Remove the top of the food processor and add 3 tablespoons of Campari and 1/8 teaspoon of salt.
4. Pour the watermelon mixture into a chilled rectangular metal baking pan. Place the pan in the freezer for 30 minutes or until ice crystals form around the sides and bottom of pan.
5. With a fork, gently rake the mixture until the frozen and unfrozen elements are evenly combined. Break up any large clumps that form, but be careful of making a slush.
6. Return the pan to the freezer and repeat the raking process every 20 minutes until the ice has formed a uniform consistency of soft crushed ice. The entire process will take about two hours. (Some freezers may vary).
Serving the Granita
Serve the granita in a Martini glass, topping with fresh fruit.
To create a sparkling drink, fill a tall glass with granita and top with seltzer or sparkling water
Source:
Jeff Smith
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