Granita (2) Collection
 

Watermelon Granita
Watermelon Granita Stuffed Limes (from Food Network)


Watermelon Granita

1/3 cup sugar
5 cups of 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.




Watermelon Granita Stuffed Limes (from Food Network)

6 limes
1/2 cup water
1/4 cup sugar
4 cups watermelon pieces, seeds removed
1/8 teaspoon pure vanilla extract
40 currants (raisins)

Equipment:
2 empty ice-cube trays

Warm the limes in the microwave for 30 seconds to slightly soften them
(this will make them easier to juice). Cut a thin slice off each end of
the limes to make a flat base for each half to rest on. Cut the limes in
half and squeeze out the juice into a medium bowl. Using a teaspoon or
grapefruit spoon, scrape the remaining pulp and membranes out of the lime
halves to make cups (discard the pulp). Transfer the cups to a plastic bag
and refrigerate until ready to fill. Combine the water and sugar in a
saucepan and bring to a boil. Set aside to cool. Puree the watermelon
cubes in a food processor or blender, then strain through a coarse
strainer into the bowl containing the lime juice. Stir in the vanilla
extract and cooled sugar syrup. Pour into ice cube trays and freeze
overnight. When ready to serve, turn the watermelon ice cubes into a food
processor fitted with a metal blade or a powerful blender. Pulse the
machine until the granita has the texture of crushed ice. Fill the lime
halves very full with the granita, rounding the tops. Dot with the
currants, making them look like watermelon seeds. Serve immediately.

Link to Granita recipes
http://fooddownunder.com/cgi-bin/search.cgi?q=granita


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