Watermelon Granita Recipes

Steps:

• Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.

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.

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.

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.

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.

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.

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.

Steps:

• Add all ingredients to a large blender or food processor; blend or pulse until fairly smooth (work in batches if necessary).
• Strain through a fine-mesh sieve into a 13x 9 inch baking dish.
• Place on the floor of the freezer.
• Freeze for about 3 hours, stirring with a fork about every 20 minutes, until icy but smooth, with distinct ice crystals.
• Even out the crystals and cover the pan tightly with plastic wrap.
• The granita can be kept in the freezer for up to 2 weeks.
• To serve, scrape the surface of the granita with a fork, rendering lots of small crystals; scoop them into cups or glasses.
• *Spicy Watermelon Granita: add a few dashes of Tabasco sauce to the blender with the other ingredients.

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.