Watermelon Granita

Watermelon granita is a fresh delight, especially during the hot summer months. Here’s how to prepare it with an Italian touch.

Ingredients

• 800 g watermelon (seedless)
• 100 g sugar (or less, depending on the sweetness of the watermelon)
• The juice of half a lemon
• A few fresh mint leaves (optional, for garnish)

Preparation

1. Cut the watermelon into pieces, removing any seeds.
2. Blend the watermelon pieces in a blender until you obtain a liquid puree.
3. Strain the obtained liquid with a fine-mesh sieve to remove any remaining pulp pieces and seeds.
4. In a bowl, mix the watermelon puree with the sugar and lemon juice until the sugar has completely dissolved.
5. Pour the mixture into a low and wide baking pan and place it in the freezer.
6. Every 30-60 minutes, with the help of a fork, “scrape” the frozen surface to create the typical granular consistency of the granita.
7. Repeat the operation several times until the entire mixture has become granular.

Serve in glasses or cups, garnishing with fresh mint leaves if desired.

Trivia

Granita is a typical preparation of Sicilian cuisine, and the watermelon one, among other things, is perfect for cooling off thanks to the high water content of the fruit and the addition of lemon which adds a pleasant touch of acidity. In Sicily it is traditional to serve it also together with a brioche col tuppo, for a contrasting experience of flavors and temperatures.