Spiked watermelon granita recipe

Somehow, even though we’re nearing the end of summer, I’m still caught off guard by just how darned hot it is in Southern California. One of my main tasks has been finding relief, and nothing quite does the trick like a big, juicy watermelon.

I recently started making icy granita, and watermelon is the perfect ingredient thanks to its high water content. A traditional Italian granita usually calls for frequent stirring while freezing, but mine’s the low-maintenance version. Just puree, freeze and eat. The less effort exerted on steamy days, the better. Lime adds a nice touch of tartness, and a little bit of rum always helps to take the edge off.

Nearly any kind of melon or berry works well in granita. So use this recipe to turn the last of summer’s fruit into cooling, slushy treats.

Spiked Watermelon Granita
My one-and-a-half-year-old son loves the non-alcoholic version (just omit the rum).

• 4 cups seedless watermelon, cut into chunks
• ½ cup sugar
• ¼ cup freshly squeezed lime juice
• ¼ cup white rum
• mint sprig for garnish

Blend all ingredients together in a food processor or blender. Pour onto rimmed baking sheet and spread evenly. Cover with foil and freeze at least 2 hours. Remove from freezer and break up with a fork. Garnish with mint.

Serves 4

Comments

Yum! And a great way to use up any extra spiked watermelon juice and watermelon chunks should you wish to make your own DIY watermelon keg: http://blog.evite.com/evite/2007/09/end-of-summer-b.html
Depending on your ratio of spiked juice to watermelon, your granita may turn out slushier or icier, but either way, it's bound to be melonicious!

hi

I love the. Summer

Hi, This sounds real cooling. I would love to try it.