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.
Nutrition Facts : Calories 143 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 1 grams, Sugar 34 grams
WATERMELON GRANITA
A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It's also a perfect midafternoon cooler for a vacation house full of children.
Provided by Mark Bittman
Categories easy, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 7 grams
WATERMELON GRANITA
It may be 92 percent water, but this cool fruit is no nutritional dud, according to a small study from Florida State University linking it to heart health.
Provided by Martha Stewart
Number Of Ingredients 3
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.
WATERMELON GRANITA WITH SWEET LEMON CREAM
A perfect, light ending to a summer meal, this watermelon granita with lemon cream is a marriage of two cuisines--Italian and Middle Eastern. It is sure to surprise the palate with its blend of sweet and tart, crunchy and creamy. The granita can be stored in the freezer and prepared days or weeks ahead. A simple dish to prepare, the granita can be served with or without the cream. Serve granita and labneh cream with a drizzle of honey and a sprig of mint.
Provided by Leah Hadad/Tribes-A-Dozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, sugar, vanilla extract, and fresh mint in a heavy bottomed saucepan; bring to boil. Remove from heat; mix in lime juice and salt.
- Place watermelon in batches in a blender. Cover and blend until smooth. Strain through a sieve into a large bowl, using a spoon to press out as much juice as possible; stir in sugar mixture.
- Pour watermelon mixture into a 10x14-inch glass pan. Freeze, scraping the surface every 30 minutes with a fork until ice crystals form throughout, 1 1/2 to 2 1/2 hours.
- Mix labneh, honey, lemon juice, and lemon zest together in a small bowl. Whisk in water 1 teaspoon at a time until consistency is light and creamy. Top granita with cream.
Nutrition Facts : Calories 99.9 calories, Carbohydrate 13.9 g, Cholesterol 12.6 mg, Fat 3.2 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 12.6 g
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 MOJITO GRANITA
A refreshing sweet twist on the original mojito, but frozen. Top with a mint leaf and more rum if you choose to.
Provided by Diana Mc
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
- Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
- Serve in a shallow bowl or a nice glass.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 50.7 g, Fat 0.5 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 5.4 mg, Sugar 46.1 g
WATERMELON GRANITA
Make and share this Watermelon Granita recipe from Food.com.
Provided by ImPat
Categories Frozen Desserts
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 119.1, Fat 0.4, Sodium 3.1, Carbohydrate 30.3, Fiber 1, Sugar 26.7, Protein 1.5
WATERMELON GRANITA
Categories Dessert Watermelon Summer Gourmet Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan stir together the water, the sugar, and the crème de cassis, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Transfer the syrup to a bowl and chill it, covered, until it is cold. In a blender puree the watermelon in batches, forcing it as it is pureed through a coarse sieve set over a large bowl, pressing hard on the solids. Stir into the watermelon puree the syrup, the lime juice, and the bitters and transfer the mixture to an 8-inch-square metal pan. Freeze the mixture, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, our until the granita is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it immediately.
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- In a blender, add watermelon, lemon juice, sugar, and 2 cups of ice. Blend until roughly combined (ice chunks are ok!). Add the remaining cup of ice and blend until smooth.
- Pour into a shallow pan (9x13 works great) and put in the freezer. After 30 minutes, take a fork and rake the mixture. Repeat after 1 hour, and again 30 minutes to an hour later. When ready, the mixture will be frozen like a slushy, but not solid.
- Scoop into a cup and top with your desired amount of sparking water for a refreshing mocktail! You can also enjoy the granita on its own like a sorbet.
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