Photography and recipe courtesy of Renee Kohlman
Granita is an Italian frozen dessert not unlike sorbet , except that granita is made by hand and not a machine. The result is a coarser, flakier texture, almost like a fruity bowl of snow. The first bite of granita has a bit of crunch, then it will melt gloriously in your mouth.
9 cups (2.25 L) watermelon, seeded and cubed
1/3 cup granulated sugar
1/3 cup (80 mL) fresh lime juice
1/2 fresh mint, very finely chopped
- Place the watermelon in a food processor and blend until very smooth. If your food processor isn't very large, you may have to do this in batches.
- Strain the watermelon juice through a fine mesh sieve and into a large bowl, forcing liquid out with a spatula. Discard the solids.
- Stir together the watermelon puree, sugar, lime juice, mint, and salt. Be sure that all the sugar has dissolved. Pour the mixture into a shallow baking dish.
- Place the mixture into the freezer, and freeze for about 3 hours. Begin to scrape thoroughly with a fork every 20 to 30 minutes for about 3 1/2 hours, or until the granita resembles coarse crystals. Scrape one last time and spoon into parfait glasses or bowls. Top with a mint sprig.
Granita can be made up to a week in advance and stored in an airtight container. Flake with a fork before serving.