Watermelon is probably the ultimate summer fruit! It is quite versatile. You can use it in sweet and savory salads; make gazpacho or salsa; use it to make a juice or smoothie; or turn it into an ice cream, sorbet or a granita.
Granita is a light and very refreshing semi-frozen Sicilian dessert. It is usually made from a fruit flavored water and sugar, just like the Hawaiian shaved ice but it is usually served in elegant glasses without any added syrups.
Ingredients:
- 8 cups watermelon, chopped, seeds removed
- 4 Tbsp raw organic liquid honey (use liquid stevia or other sweetener if you are making a vegan version)
- juice of 2 limes
- tiny pinch pink Himalayan salt
- handful of chopped fresh mint, for garnish
- zest of organic lime for garnish, optional
- Place watermelon in a food processor and process until smooth. Dissolve the honey in a cup of cold purified water and add it to the blender. Add the lime juice and blend again.
- Strain the liquefied water melon through a sieve or a cheesecloth to remove any solids. Pour the liquid into a 9x13-inch glass baking dish.
- Place the uncovered dish in the freezer. Freeze until ice begins to form around the edges of the baking dish, about 30 minutes.
- Remove the dish from freezer. Rake the frozen watermelon mixture with a fork to break up large ice clumps. Return the dish to freezer. Continue stirring about every 30 minutes until all liquid is crystallized. This might take about 3 to 4 hours.
- When the granita is ready, fluff it up with a fork and spoon it out with a large spoon into chilled desert bowls or glasses. Garnish with chopped mint and lime zest, if using. Serve right away and enjoy in good company!
In radiant health, passionately raw - Dominique