Watermelon Granite Recipes

WATERMELON GRANITA

Steps:

• Pulse watermelon, sugar, and lemon juice in a food processor untilsmooth. Pour into an 8-inch glass baking dish and freeze. Scrape with a fork into 8 glasses or bowls and serve.

MELON OR WATERMELON GRANITA

Steps:

• Add sugar and lemon to melon or watermelon juice, to correct flavor. Add liqueur.
• Pour mixture into shallow hotel pans to a depth of approximately 1/4-inch. Place in freezer. (If you pour any deeper, ice crystals will not form properly).
• When you see a layer of ice on the surface, scrape to break it up and put pan back in freezer. Continue this process until completely frozen. Final product should look like sequins.

WATERMELON GRANITA PARFAIT

Steps:

• Make the granita: Puree the unevenly cut watermelon, honey, half the lime zest and juice from 1 of the limes in a blender on low speed until smooth. Pour into a 9-by-11-inch or 9-by-13-inch baking dish and freeze until it hardens completely, 3 to 4 hours.
• Whip the cream: Fit a stand mixer with the whisk attachment, then whip the cream in the mixer on medium speed until it holds fairly stiff peaks. Refrigerate until ready to use.
• Get ready: Arrange the watermelon cubes in a single layer on a clean work surface and add a tiny sprinkle of the sea salt and some sugar and the remaining lime zest and juice.
• Assemble: Arrange a few cubes of watermelon in the bottom of each serving glass or dish. Put a tablespoon of sorbet on top of the watermelon. Spoon a generous tablespoon whipped cream over the sorbet. Use the tines of a fork to scrape some of the granita off the surface. Sprinkle a generous tablespoon of the granita over the cream. Repeat the same order of layers 1 to 2 more times. Serve immediately.

WATERMELON GRANITE

Steps:

• Combine the watermelon puree, sugar and lemon juice in a large shallow pan. Put it in the freezer and stir every 20 minutes until no liquid remains, about 1 1/2 to 2 hours. Serve with sprigs of fresh mint.

WATERMELON GRANITA

Steps:

• Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.