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Craving: Watermelon Granita

June 1, 2011

If you think “Granita” is a fancy name for homemade snow cone…think again! This Italian, semi frozen dessert, has all of the flavor and texture of sorbet without the need for an ice cream maker. Not only is this a simple recipe, with only three ingredients, it’s an easy way to use up extra watermelon. So what’s the trick to Granita-success you ask? Set a timer! Good Granita requires scraping throughout the freezing process, resulting in a fluffy and velvety dessert. Believe me, it’s worth the effort. Manga!

{photos by Freutcake}

Watermelon GranitaBon Appetite Magazine June 2011

4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4-lb. melon)
1/2 cup sugar
1 tablespoon fresh lime juice

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.

2 Comments leave one →
  1. June 1, 2011 11:04 am

    umm yum! I will be making this like it’s my job!

  2. June 1, 2011 4:50 pm

    this looks absolutely delicious! and FRESH, must try it!

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