Prep Time 10 minutes Cook Time 4 hours
A few years ago, my husband and I snuck off to Kennebunkport, Maine for our anniversary. While we were there we ate at many fine places, but none impressed me so much as this little hole in the wall serving a variety of ethnic dishes. On their dessert menu were several granitas made fresh daily, including an intriguing watermelon ginger version that was perfect for cooling our palates after a spicy meal. Light and refreshing, this dessert is much like a sophisticated snow cone. Leave out the ginger if you think your kids won't like it, but it gives the granita a wonderful subtle spiciness. Better yet, make two...one for you, one for the kids.
by Alison Needham
What you'll need
- 4 cups cubed, seedless watermelon
- 1/2 cup sugar
- Juice from one lime
- 1 tablespoon freshly grated ginger root, optional
Notes:
Yield: 4 half-cup servings
How to make it
- In the bowl of a food processor (or a blender), pulse watermelon, sugar and lime juice until smooth. If using, place grated ginger in a paper towel and squeeze juice into the puree. Pulse again to blend.
- Place a fine-mesh strainer over a large bowl and pour watermelon mixture through it, pressing on the solids to extract every last bit of juice into the bowl. Discard (or eat solids) and pour the juice into a 9x13 inch pan, and place in the freezer.
- After one hour scrape mixture with a fork. Repeat hourly for the next three hours which will give the granita a fluffy, granular texture. Spoon into small bowls and serve.
