Watermelon Mint Granita
This is NOT Italian ice. I don’t like Italian ice. THIS - is GRANITA! Granita was born in Sicily and can now be found at gelaterias all around Italy. It’s distinguished by two things - ingredients (as all Italian food is!) and texture. In general, granita doesn’t involve water, but rather a puree of ingredients. This gives it a more powerful flavor. It’s also mixed during the freezing process - giving it a wonderful sort of “shaved ice” texture. And the best part is - NO MACHINE NEEDED! Which means anyone can make this at home! And I definitely think you should!
I picked this recipe for Fourth of July weekend because it has that beautiful red color (match it with whipped cream or vanilla ice cream and some fresh blueberries and you’re color scheme is set!). I also love that it’s light and refreshing, and quite frankly, a healthy dessert. Sweetened with a honey based simple syrup flavored with fresh mint - it’s actually loaded with good for you antioxidants! Not to mention, because honey never goes bad, your mint simple syrup will last you quite a while in the fridge! Make a big batch to sweeten smoothies, desserts and even cocktails!
Then there’s that watermelon puree. Watermelon is incredibly good for you, especially during the heat of Summer! It IS in fact mostly water - but those plant based sugars help replenish the body when it’s hot. And since we’re using puree, not juice, you’re still getting all of those good for you elements! That may be the thing I love most about this dessert - it’s actually good for you!
I hope you all enjoy this dessert, and the Fourth of July, in good health! I know it still looks a little different for so many of us, but hopefully we can enjoy close family and friends, celebrate our beautiful, diverse, country, and enjoy a good meal! Happy Fourth of July!
xoxo
~Cara
Watermelon Mint Granita
Serves 6
1/2 C. water
1/2 C. honey
1/2 C. fresh mint leaves (loosely packed)
1 lb. watermelon chunks
Combine water and honey in a small pot. Set over medium heat and bring to a simmer. Stir and make sure the honey is completely melted. Remove from heat, stir in mint leaves and allow to steep for 30 minutes.
Strain the simple syrup into a mason jar or old jam jar and set in the refrigerator.
Puree the watermelon in a blender or food processor. You should have 1 1/2C. puree.
OPTIONAL: strain watermelon puree.
Add 1/2 C. of mint simple syrup to watermelon puree and stir. Pour the mixture into an 11x7 baking dish. Wrap tightly and set flat in the freezer for 30-45 minutes.
Remove the try from the freezer, using a fork stir the mixture; breaking up any large pieces of ice and scraping the sides well. Re-wrap and return to freezer for another 30-45 minutes. Stir again. Wrap, freeze and stir one more time. After the third time, the granita should be ready to serve OR continue to store in the freezer until ready to serve. You can transfer it to a different container once it’s frozen if you need space in the freezer.