Karen Hatfield serves this sophisticated granita at her LA restaurant, Odys + Penelope. Dried hibiscus flowers can be found at specialty markets, Latin markets, and health food stores. You can substitute grenadine syrup to good effect, but Hatfield asserts that hibiscus syrup best complements the fruit in this dish.

This Story Originally Appeared On cookinglight.com


Credit: Photography: Caitlin Bensel; Food Styling: Torie Cox; Prop Styling: Thom Driver

Recipe Summary test

16 mins
3 hrs 16 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Combine watermelon and 1/4 cup sugar in a large bowl; toss well. Let stand 15 minutes. Place watermelon mixture in a blender, in batches if needed; blend until smooth. Pour puree through a fine-mesh strainer into a 13- x 9-inch glass or ceramic baking dish; discard solids. Place watermelon mixture in freezer for 45 minutes. Scrape with a fork, and stir; return to freezer. Repeat procedure every 30 minutes until granita is completely frozen.

  • Combine flowers, 1/4 cup water, and remaining 3 tablespoons sugar in a small saucepan over medium heat. Bring to a boil; simmer 3 minutes or until syrup just coats a spoon, stirring well. Strain syrup through a fine-mesh strainer into a small bowl; discard solids.

  • Place 1/4 cup yogurt in each of 8 chilled parfait glasses. Top each serving with 1/4 cup strawberries. Drizzle about 1 teaspoon hibiscus syrup over strawberries. Scrape and fluff granita with a fork; top each serving with 1/2 cup granita. Top servings evenly with basil. Serve immediately.


Odys + Penelope, Los Angeles

Nutrition Facts

148 calories; fat 2.3g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.2g; protein 3g; carbohydrates 31g; fiber 1g; cholesterol 8mg; iron 1mg; sodium 32mg; calcium 92mg; sugars 26g; added sugar 16g.