Watermelon Granita With Gingered Strawberries Food

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 GRANITA WITH GINGERED STRAWBERRIES

Steps:

• Puree melon, 1/4 cup sugar, 1 tablespoon lemon juice, and pinch of salt in blender; pour into 8-inch square pan. Freeze 1 hour; whisk. Freeze until solid, 3 hours. With fork, scrape into icy flakes. Cover; keep frozen.
• Stir 1/2 cup sugar, 2 tablespoons lemon juice, and ginger in pan over low heat until sugar melts; cool. Mix in berries. Layer berries with syrup and granita in glasses.

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 half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl. Repeat with other half of ingredients. Pour into same bowl as other batch.Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving. Serve in pretty glasses with a twist of lime. *Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.

STRAWBERRY LIME GRANITA

Steps:

• Make a simple syrup the night before, or up to a week ahead of time.
• In a small saucepan, bring the water to a boil over medium high heat; add the sugar and stir to dissolve, about 30 seconds.
• Reduce heat to low and cook another 5 minutes until the mixture is slightly thickened.
• Remove from heat; let cool to room temperature, then refrigerate overnight.
• About 3 to 4 hours before you will serve the granita, chill a 13x9 inch metal baking pan in the freezer.
• Combine the strawberries and lime juice in a blender; puree on high speed.
• Reduce speed to low setting and add the simple syrup.
• Blend for a few seconds just to incorporate.
• Take the chilled pan from the freezer and pour in the fruit mixture; return to freezer, uncovered.
• After an hour, the mixture should have just begun to set in the middle.
• Using a fork, break up the crystals and swirl around until you have a wide pile of mush in the center of the pan.
• Freeze for two more hours, breaking up the crystals once or twice.
• To serve: remove pan from freezer and let stand several minutes, if frozen solid.
• Use a fork to break up mixture, then scoop, with a spoon, large mounds into serving dishes or martini glasses.
• Drizzle a heaping teaspoon of condensed milk over each portion and a squeeze of lime, if desired.
• Garnish with mint sprig and wedge of lime.