Watermelon with Tangy Granita

Watermelon with Tangy Granita Recipe
Photo: Johnny Miller; Styling: Sarah Smart
Juicy-crisp watermelon chunks turn extra-refreshing with a cold topping of slushy cucumber-lime granita. If you have access to both, use red and yellow watermelon.

Yield:

Serves 6
Total time: 3 Hours, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 3 Hours, 20 Minutes

Nutritional Information

Calories 170
Fat 0.4 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 43.4 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 244 mg
Calcium 25 mg

Ingredients

1 cup water
3/4 cup sugar
1/2 cup fresh lime juice
1/3 cup packed mint leaves
1/3 cup packed cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 tablespoon grated lime rind
1 cucumber, peeled and seeded
8 cups (3/4-inch) cubed watermelon
1/2 teaspoon kosher salt

Preparation

1. Combine 1 cup water and sugar in a microwave-safe dish. Microwave at HIGH 2 minutes; cool completely. Place syrup, juice, and next 6 ingredients (through cucumber) in a blender; blend until smooth. Pour mixture into an 11 x 7-inch glass baking dish; cover and freeze 3 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

2. Place watermelon cubes in a large bowl. Sprinkle with salt; toss to combine. Let stand 10 minutes. Spoon about 1 1/2 cups watermelon mixture into each of 6 bowls; top each serving with about 1/2 cup granita.

Note:

Robin Bashinsky,

Cooking Light

August 2013
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