I don’t know about you, but here at Texas it feels like SUMMER! This is why when I saw The Comfort of Cooking‘s latest post yesterday, a trip to the grocery store was in order! As soon as I picked up little girl after Summer Camp, we made a quick run to the nearest HEB for a big watermelon, some lime, then went home to start the preparation. I did have to tell her the granita was not going to be ready to eat right away, since it does take a few hours to get frozen, but I know little girl is really looking forward to a weekend of refreshing slushie for dessert/snack!
1/3 cup sugar (equivalent Splenda sugar substitute may be used)
1/3 cup water
4 pounds seedless watermelon, cut into 1-inch cubes (about 5 cups)
2 Tablespoons fresh lime juice
Make a simple syrup by heating sugar and water over high heat, stirring until all the sugar has dissolved. Let cool.
Place the watermelon and lime juice in a heavy-duty blender and process until smooth. Add simple syrup to the puree and pulse until combined.
Pour liquid into a 8 x 8-inch baking dish. Freeze, stirring and scraping with a fork every 30 minutes, until all of the liquid has frozen. This should take about 5-6 hours. May be stored in the freezer up to 5 days.
Stir again before serving. Serve watermelon granita in large glasses.
My little girl helped with squeezing the lime juice (it’s quite a workout), dropping the watermelon chunks into the blender while sneaking some into her mouth. I just tasted the finished granita and it’s so refreshing with a hint of tartness. Enjoy!
Recipe from The Comfort of Cooking