Chill-out with this frozen treat!
Ok, so I just received a great cookbook that talks about pickled watermelon rinds. I know it is more of a southern thing but I am planning to try it.
I also love the fact that watermelon is available in different colors. Last year I bought a yellow watermelon. I have to admit it was a bit weird to eat something that didn’t feel like it was the right color, but the flavor was good.
Watermelon-Basil Granita
Ingredients
- 4 cups cubed watermelon
- juice of 1/2 lime
- 1/4 cup sugar
- 4 or 5 fresh basil leaves (optional)
Directions
- Put all ingredients in blender and puree. Pour into a metal pan. They tend to speed up freezing.
- I actually had a half of a watermelon that needed to be used and it ended up making 4 batches. I put it in a repurposed ice cream container and it was great!
- Put in the freezer for at least 3 hours until icy.
- Scrape the top with the tines of a fork and scoop into a bowl.
Really that is all there is to it! See I told you it was easy!
Quick Tip: Get some disposable cups or small plastic containers for individual servings. We love putting these in a small ice chest for a day at the park, soccer field, or at the beach. By the time we eat them they are slightly slushy and really hit the spot on a hot day.
Enjoy!
Recipe and photo courtesy of Marci.