Watermelon Ginger Granita In Thermomix Food

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 GRANITA

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.

WATERMELON GRANITA

Steps:

• Place watermelon chunks in blender and blend briefly to coarse puree. Measure sieved puree; it should have yielded 3 cups.
• Combine sugar and water in a medium saucepan and bring to a boil. Lower heat and simmer 1 minute. Let cool completely and combine with watermelon puree and lemon juice. Pour mixture in 8x12 metal pan and place in refrigerator. When completely chilled, cover pan, move to freezer and freeze 30 minutes. Stir mixture with fork, scraping down sides well to loosen ice crystals that have formed. Freeze another 30 minutes and repeat scraping and stirring. Repeat several times, or for a total of 23 hours, until mixture ice evenly icy and crystalled throughout. Serve within 68 hours.

WATERMELON-GINGER GRANITA

Steps:

• Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.

WATERMELON, GINGER AND LIME GRANITA

Steps:

• In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.

WATERMELON GRANITA

Steps:

• Process 1kg of the watermelon (reserve remaining watermelon pieces) until almost smooth.
• Combine the sugar and 1/3 cup water in a small saucepan and over moderate heat cook and stir for 2 minutes or until sugar dissolves.
• Remove from the heat and add juice and half the mint and cool.
• Combine pureed watermelon and syrup in a large jug and strain mixture into a 30cm x 30cm (base measurement) slice -an .
• Discard any seeds and mint.
• Freeze granita for 30 minutes and then using a fork scrape granita into flakes, repeat freezing and scraping process every 30 minutes for 3 hours or until set.
• Spoon reserved watermelon pieces into chilled serving glasses and top with granita and remaining mint.

WATERMELON, GINGER AND LIME GRANITA

Steps:

• In a blender, blend the lime juice and watermelon together, creating watermelon water.
• Strain the liquid through a fine mesh strainer to remove any seeds.
• Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool.
• Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill.
• Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.
• Cook's Notes:.
• Taste your watermelon, this will tell you how much sugar to add to your simple syrup.
• The fork helps to create ice crystals that will help give you a slushy consistency.

WATERMELON GRANITA

Steps:

• Add all ingredients to a large blender or food processor; blend or pulse until fairly smooth (work in batches if necessary).
• Strain through a fine-mesh sieve into a 13x 9 inch baking dish.
• Place on the floor of the freezer.
• Freeze for about 3 hours, stirring with a fork about every 20 minutes, until icy but smooth, with distinct ice crystals.
• Even out the crystals and cover the pan tightly with plastic wrap.
• The granita can be kept in the freezer for up to 2 weeks.
• To serve, scrape the surface of the granita with a fork, rendering lots of small crystals; scoop them into cups or glasses.
• *Spicy Watermelon Granita: add a few dashes of Tabasco sauce to the blender with the other ingredients.

WATERMELON GINGER GRANITA IN THERMOMIX

Steps:

• Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool.
• Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze.
• When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture.