Friday, November 7, 2014

Watermelon granita

Be sure to find the ripest watermelon so that it has the most flavor.

* Makes about 1 1/4 pints
  • 3 cups watermelon purée (approximately 1 3/4-lb. piece)
  • 1/2 cup superfine sugar
  • 2 tsp. pure vanilla extract
  • juice of 1 pink or red grapefruit

Mix the watermelon purée with the other ingredients. Chill for 1 to 2 hours, stirring occasionally to make sure the sugar dissolves.

Pour into a freezer container and freeze until almost firm. Stir with a fork to break into crystals. Put back into the freezer and refreeze again until almost firm. Remove, break into nice, even crystals, and serve in pretty cocktail glasses.

Variations:
  • Charentais or cantaloupe granita
Prepare the basic recipe, omitting the vanilla, using only half the sugar, and replacing the grapefruit juice with 2 tablespoons lemon juice. You will need 2 to 3 small charentais or cantaloupe melons.
  • Kiwi granita
Prepare the basic recipe, replacing the melon purée with kiwi purée (about 12 kiwis) and replacing the grapefruit juice with 1 to 2 tablespoons lemon juice. If you like the black seeds, there is no need to strain.
  • Watermelon & orange granita
Prepare the basic recipe, replacing the grapefruit juice with the rind and juice of 2 large oranges.