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Watermelon granita

Big and juicy, watermelons make for a messy treat. Yet, it’s a treat worth its size – despite watermelon juices running down your chin. 

Why? Because watermelon packs a mighty nutritious punch. Think nutrients such as lycopene (a powerful antioxidant), and vitamins A (for your eyes), B6 (for your nerve and immune health) and C (to boost your immune system). 

And being made up of a whopping 92% of water, watermelons are super cooling and cleansing too. Just what you need for the long summer days. 

Here’s a delicious watermelon granita recipe that is sure to keep the kids (and adults) happy and cool this summer.

Watermelon granita recipe

 

Adapted from Stephanie Alexander’s The Cook’s Companion.

  • flesh from 1 x 500 g piece watermelon
  • juice of 2 limes
  • ¼ cup maple syrup
  • torn mint leaves for serving (optional)

 

Roughly chop watermelon flesh and puree in a blender or food processor – you need 1½ cups of puree.

In a bowl, mix the puree with the lime juice and maple syrup. Then pour into a shallow tray and freeze.

To serve, scrape the granita with a metal spoon or fork, and piled loosely into chilled glasses with mint leaves scattered on top. (Or you can pulse the granita quickly in a food processor, before spooning into an airtight container and freezing until needed. The trick is not to delay serving for too long as the granita will become a slushy mess – or too icy when you go to refreeze).

Tip: Don’t know what to do with the leftover watermelon rind? Well, don’t toss ‘em out. There are plenty of things you can do, from pickling them to making chutneys and salads. Once you're done making the granita, why not try this watermelon rind, carrot and pineapple slaw recipe from the Watermelon Board, and reduce your food waste at the same time?

[Photo source: Flickr]