Watermelon and Lime Granita

I am nothing if not a woman of my word. In yesterday’s post, I outlined my gripe about how I am (shockingly!) not the first person to come up with a recipe for watermelon granita. Right then and there, I vowed my recipe would be different. It would contain not merely two limes, but three! And my watermelon would be riper, I’m sure of it!

So, after I got over myself, I scraped some of my ingenious (cuisineous?) watermelon and lime granita into a margarita glass and immediately, two thoughts came to mind:

1) My, what a cool and refreshing dessert. And I so enjoy it in a margarita glass!

2) A margarita would also be cool and refreshing. But, sadly, the glass I use for margaritas is currently being used for my watermelon and lime granita. Drats!

Watermelon and Lime Granita

Now, I have to say, this thing is so stinking simple to make, it’s embarrassing. Actually, it’s more of a mistake than a recipe.

Watermelon and Lime Granita

Imagine, for a moment, that you were looking to make a smoothie out of leftover fruit in the fridge. So, you grab some watermelon that you bought at the Farmer’s Market over the weekend and hadn’t managed to unwrap yet but still desperately needed to do something with because it’s making the bottom of your fridge drawer all sticky. You cube it up, throw it in the Vitamix, and also throw some week-old lime juice in there, because you could (and should, because we waste not).

Then, you ponder what would happen if you threw that liquid into your old Pyrex baking pan and froze the son of a gun. Would you get the equivalent to Italian ice?

Watermelon and Lime Granita

Out of curiosity, you quickly Google Italian ice and figure out that granita is pretty much shaved ice. And hey, you realize you have a fork and can probably shave the ice yourself. Score! So, after a few hours, you hack and shave and scrape. You successfully get pink ice shavings all over your counter and floor, but it doesn’t matter because you’re still marveling at how you made this awesome sweet refreshing iced dessert that was literally two ingredients. Two. Ingredients.

This is my new go-to summer treat. And I bet you could even add some tequila in there to make it a watermelon and lime mar-granita! (You see what I did there? Can I patent that? Nope? Ah, well.)

-Allison

Watermelon and Lime Granita

Prep Time: 10 minutes

Cook Time: 24 hours

Total Time: 24 hours, 10 minutes

Serving Size: 4-6

Watermelon and Lime Granita

This watermelon and lime granita contains two ingredients. Can you figure out what they are? And the recipe is completely dummy proof. No cooking or skill required.

Ingredients

  • 1 quarter of a large watermelon (about 4.5 pounds), cubed
  • Juice of 3 limes

Instructions

  1. Put the watermelon cubes into a blender and whiz on high until it's a smooth liquid. Add the lime juice and blend again to incorporate.
  2. In a 9x13 inch baking dish, pour the liquid. Cover in plastic wrap and put in the freezer.
  3. After about 3 hours, take a fork and scrape the ice crystals that have begun to form.
  4. Put the liquid back in the freezer and continue to freeze for 8 hours, or overnight.
  5. Take the frozen liquid out and, using a fork, continue to scrape the rest so that it all turns into small shavings if pink ice.
  6. You can serve it immediately in glasses, or you can let it sit on the counter (in glasses) for about 5 minutes and then serve it. The room-temperature rest will make the ice shavings a little softer and you'll get more juice on the bottom of the glass.
http://www.cuisineous.com/watermelon-and-lime-granita/

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  1. […] churner/thing to spin cream whilst simultaneously freezing it. One can only make so many watermelon and lime granitas (which are delicious), but I had a hankering for dairy in the deep freeze. So, I turned to […]

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