Sunday, August 14, 2011

A decidedly grown-up slush.

Last week, watermelons were buy 1 get 1 free, a wonderful side effect of the height of the season. But as much as I love watermelons, I wanted to try something new since I was staring at a stockpile of pink, juicy sweetness. I went recipe searching and this one really appealed to me with its simple ingredients and incredibly easy technique. It makes me feel really lazy but in the dredges of August, easy techniques really appeal to me.

Anyway, this granita does not disappoint. If you haven't had granita before, it's like a refined slushie but still rustic and no straw is required. All you need is watermelon, sugar, and a little lime juice. Although Jared didn't care for the lime, I felt its sour note actually made the melon taste more like itself.

This recipe is so easy, I thought it might be fun to show you through pictures in the hope that if you find yourself with a pile of watermelon on your hands you won't hesitate to make a batch!

Watermelon Granita
Adapted from Bon Appetit, June 2011
6 servings

4 cups cubed seedless watermelon
1/2 cup sugar
1 tablespoon freshly squeezed lime juice

1. Puree all of the ingredients in a blender until smooth.

2. Pour the mixture into a metal 9x9 pan and freeze for 60 minutes. The metal makes it freeze faster, but you could certainly use any container and just increase the time. Be careful, however: if you wait too long you'll end up with a giant ice cube which you will need to thaw and re-freeze.

3. Stir the mixture, breaking up any larger frozen pieces with the back of a fork.

4. Freeze until firm, about 2 hours, then flake with a fork. You can cover and store the granita in the freezer for a few days, but it will slowly become less and less flaky. Serve with a small wedge of fresh watermelon and escape the heat (if only for a moment)!

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