Watermelon Granita With Champagne Recipes
WATERMELON GRANITA
Steps:
- Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.
Nutrition Facts : Calories 143 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 1 grams, Sugar 34 grams
WATERMELON GRANITA
A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It's also a perfect midafternoon cooler for a vacation house full of children.
Provided by Mark Bittman
Categories easy, dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 7 grams
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WATERMELON CHAMPAGNE GRANITA : 5 STEPS (WITH PICTURES)
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- Chop Up Watermelon. Chop up watermelon into reasonably sliced chunks, removing the ride and the seeds (if there are any, as there was with mine) as you go, until you have 2 pounds (around 4 cups).
- Blender Watermelon and Sugar. Place chopped up watermelon in a blender or food processor, and add half a cup of granulated sugar. Blend together, for about a minute.
- Add Champagne. Slowly (to maximize liquid and minimize bubbles) measure a cup of champagne and add it to the watermelon-sugar. Mix together, for the champagne likes to separate out from the sugar and the watermelon.
- Freeze. Pop lid onto container and place in the freezer, preferably under ice cream that you already own, for added deliciousness. Remove from freezer every 30 minutes and stir and scrape with a fork, for about two hours.
- Serve! When the granita has reached the proper icy texture, serve in multi-coloured bowls for added prettiness and enjoy! Be sure not to devour it all in one go.
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