A prelude to summer hit our farmer’s market this weekend, with the first appearance of organic watermelons. We brought home two: one to eat, and one for granitas.
Granitas are the Italian version of an American snow cone/water ice/shaved ice, but better. Originating in Sicily, the texture of the granita varies depending on the area of the island from which it came.
Here in the states, we simply use the tines of a fork to scrape the fruit mixture as it’s freezing, creating a unique texture that is both smooth and slushy. And when using fruit that is fully ripe, there’s no need for added sugar.
- 1 (4-lb.) organic seedless watermelon, cut into cubes
- 1/4 teaspoon sea salt
- 1/4 cup filtered or sparkling water
- 1/2 cup whole fresh basil leaves
- In the bowl of a food processor pulse together watermelon, salt, and water.
- Pour mixture into a large baking pan; cover pan with plastic wrap.
- Place pan in freezer; freeze 2 hours. Lift plastic wrap and using the tines of a dinner fork, gently scrape the frozen parts of the watermelon mixture until slushy. Cover, freeze 1 hour, and repeat process until all liquid is frozen but still slushy.
- Place serving glasses or bowls in freezer at least 15 minutes before serving granita. Remove granita from freezer, scrape with fork to loosen and fluff ice crystals. Spoon granita into frozen glasses or bowls.
- Garnish with fresh basil leaves. Serve immediately.
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