August 29, 2012
This watermelon granita from Flour On My Face is an easy and refreshing end of summer dish. This icy dessert is composed of only three ingredients: watermelon, sugar, and lemon juice. Whole slices of seedless watermelon are pureed in a food processor with lemon juice and sugar. The mixture is then placed in a pan to freeze. It's unique texture is achieved by scraping the puree with a fork about every hour to break up the ice crystals. Savor this watermelon during the last warm days of the season.
1/2 cup sugar
large glass measuring bowl
blender or food processor
Cut in half and quarter a small watermelon. Scoop the watermelon from each quarter with an ice cream scoop into a large glass measuring bowl until you have 4 cups. If you don't have a large glass measuring bowl scoop melon into a bowl and measure out the correct amount. The glass measuring bowl just makes things easier.
Take a taste test for sweetness. The sweetness of watermelons varies so much. Adjust the amount of sugar accordingly.
Pour the melon mixture into your blender or food processor. Pulse to break the pieces up well and then hit the puree button if you have one and process the ingredients until all the pieces of melon are completely gone. Your looking for a semi smooth liquid. You will not get a completely smooth liquid because of the texture of the watermelon.
Pour into a glass 9 x 13 baking pan.
Do this two more times after an hour.
Once your granita has reached this point put it into an airtight container for easy storage in your freeze.