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.
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 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 PARFAIT
Provided by Alex Guarnaschelli
Categories dessert
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 7
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-RASPBERRY GRANITA
Provided by Food Network Kitchen
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
- Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
- Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.
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
Say a sweet 'ciao' to summer with this light and airy Italian treat! Serve in pretty glasses garnished with wedges of cantaloupe or mint sprigs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside. In a blender, process watermelon in batches until smooth. Strain; discard pulp and seeds. Transfer to an 8-in. square dish; stir in sugar mixture. Cool to room temperature., Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes. Garnish with melon wedges if desired.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 0 protein.
WATERMELON GRANITA
The granita is a cross between sorbet and Italian ice, and there's a cool trick to get the right icy texture. My version is made with watermelon and a little vodka for a perfect adults-only frozen treat.
Provided by Sebastien Rouxel
Categories dessert
Time 5h
Yield 12 servings
Number Of Ingredients 5
Steps:
- Slice, peel, and cube 6 cups of watermelon. Combine coarsely chopped watermelon, sugar, and lime juice in a bowl and let stand until macerated and juicy, 25 minutes.
- Process in a blender until just smooth, then pass through a China cap using the back of a ladle. Transfer to a shallow metal tray and remove the foam on top. Freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (2-4 hours). Every 20-30 minutes, scrape a fork through the mixture to create the crystals.
- To serve, divide finely diced watermelon among chilled serving glasses and top with granita. Drizzle with vodka (optional) and serve immediately.
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.
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, GINGER AND LIME GRANITA
Make and share this Watermelon, Ginger and Lime Granita recipe from Food.com.
Provided by Food.com
Categories Beverages
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
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 MINT GRANITA
This is a light, refreshing, healthy dessert or snack. Perfect on a hot summer day! Cooking time is freezing time.
Provided by danica.crystal
Categories Dessert
Time 8h15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
- Remove the rind from the watermelong and cut the watermelon into chunks.
- In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
- Pour the mixture into a baking dish and freeze for at least 8 hours.
- Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
- Serve and enjoy!
Nutrition Facts : Calories 356.8, Fat 1.1, SaturatedFat 0.1, Sodium 10.4, Carbohydrate 90.8, Fiber 3, Sugar 80.1, Protein 4.6
WATERMELON GRANITA
Provided by Gina Marie Miraglia Eriquez
Categories Blender Fourth of July Low Fat Vegetarian Kid-Friendly Graduation Father's Day Backyard BBQ Frozen Dessert Watermelon Spring Summer Healthy Vegan Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Purée all ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.
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WATERMELON GRANITA | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 8Total Time 14 minsCategory DessertsCalories 109 per serving
- Roughly chop the ginger and place in a large sealable freezer bag with the watermelon chunks.
- Finely grate in the lime zest, squeeze in all the juice, then freeze flat for at least 8 hours, or until super-hard.When ready to serve, pick and reserve the baby mint leaves, then pick the rest into a food processor.
WATERMELON GRANITA RECIPE - JIM ACKARD | FOOD & WINE
From foodandwine.com
Servings 6
- In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth.
- Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a 9-by-13-inch nonreactive baking dish and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours. Spoon the granita into tall glasses or bowls and garnish with the melon wedges.
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