My childhood summers were spent doing anything possible to stay cool. Most of the time that meant turning on the sprinkler in the backyard and running around until we were too exhausted to stand. Then my mom would bring out giant slices of fresh watermelon. With that first bite, the juices would run down my arms and then my legs. My mom knew watermelon was an outside food.
Now that I live in a Brooklyn apartment, I had to find a way to make watermelon indoor friendly. Watermelon Granita was the perfect solution.
Makes 10 servings.
1 seedless watermelon – cut into chucks
2 tbsp raw honey
½ tbsp fresh lime juice
dash of sea salt
►Place half of the watermelon in a food processor and process until almost liquefied. Pour into a large bowl and process the remaining watermelon with the honey, lime juice and sea salt.
►Pour blended mixture into bowl with the first batch of watermelon and stir to combine.
►Using a 9×13″ baking pan, pour watermelon blend into the dish and place in freezer.
►After one hour in the freezer, break down the frozen pieces with a fork so you’ll get that perfect slush consistency when ready. Continue this process for the next two hours.
►Serve in pretty party cups topped with sprigs of fresh mint.