Top | Ice Cream and Frozen Desserts
Watermelon Mint Granita
(recipe, Caroline Cummins)
Like Moroccan Mint Granita, this is a lovely summertime dessert that's easy to prepare; the most arduous part involves the technique of repeatedly scraping the ice crystals over a period of a few hours to get that crumbly, shaved-ice texture. In The Perfect Scoop, David Lebovitz suggests serving scoops of granita with whipped cream on top, but I like it all by itself.
- 2 lb. (about 6 cups) chopped seedless watermelon
- 2 Tbsp. Mint Simple Syrup
- Working in batches, put the chopped watermelon into a blender and pulse to an even purée. Strain the purée through a medium-mesh strainer to remove any remaining pulp as well as the tiny white seeds (and occasional black ones) generally present in "seedless" watermelon.
- Pour the strained watermelon water (you will have about 3½ to 4 cups) into a flat-bottomed, freezer-safe container with a capacity of 8 to 10 cups (Tupperware works well for this). Stir the mint simple syrup into the watermelon water, then put it all into the freezer for an hour.
- Remove and check for ice crystals. If the watermelon water is starting to freeze, stir with a fork to break up the ice crystals. Wait another 30 minutes, then stir again with a fork. Repeat every 30 minutes for a few hours, scraping apart the ice crystals, until you have an evenly frozen mass of crushed ice.
- To serve, scoop into dessert cups.
Don't want to bother with the hassle of scraping? Make Marissa Lippert's Watermelon Mint Pops instead.