Watermelon Granita

1/3 cup sugar
5 cups 1-inch watermelon cubes (about 4 pounds), seeds removed
2 tablespoons fresh lime juice
6 thin watermelon wedges

In a small saucepan, combine the sugar with 1/3 cup of water and bring to a
boil over high heat, stirring, until the sugar dissolves. Transfer the syrup
to a blender or food processor, add half of the watermelon cubes and the
lime juice and pulse until smooth. Add the remaining watermelon cubes and
blend until smooth.

Pass the puree through a coarse strainer, pressing down on the solids.
Transfer to a 9-by-13-inch nonreactive baking dish and freeze, stirring
every 30 minutes with a fork, until all the liquid has frozen completely,
about 3 hours. Spoon the granita into tall glasses or bowls and garnish with
the melon wedges.

The granita can be frozen for up to 2 days. Stir before serving.

Yield: 6 servings
http://homecooking.about.com/library...ve/bldes97.htm

--
Old Magic 1