Summers are around the corner and it’s the time for cold coffees, smoothies, and granitas. Hubby dearest got a watermelon last weekend and I wasn’t sure if it would be nice and ripe at all as it’s still slightly ahead of the season. But the watermelon was so sweet that I couldn’t resist making a granita. Since this can be made and stored for a few days, it makes a perfectly refreshing summer treat. I have been going back to my freezer for a few spoonfuls each day until I finished it last night.
If you love granita recipes, then don’t forget to check out these other refreshing options:
PREPARATION TIME: 10 minutes
DIFFICULTY SCALE: Easy
- Watermelon – 3 cups, diced
- Sugar – 1/3 cup, or less
- Red chilli powder or cayenne pepper – 2 pinch
- Lemon juice – 3-4 tablespoons
- Mint leaves – for garnish
- Take a seedless watermelon and cut the red portion into chunks.
- If you can’t get a seedless variety, take the regular one but cut into smaller chunks and remove as many black seeds as you can.
- Adjust the sugar quantity as per the sweetness of the watermelon. Since my watermelon was very sweet, I had to add slightly lesser than 1/3 cup.
- Add sugar and lemon juice in a blender and add the watermelon chunks in small portions and grind until it becomes a smooth liquid.
- Strain the liquid into a baking tray.
- Finish blitzing all the watermelon and pour all the liquid in the tray.
- Add 2 pinches of red chilli powder and mix well.
- Place the tray in a freezer and allow it to chill for 3 hours.
- Take a fork and slightly scratch the frozen chunks. Don’t dissolve the entire frozen bit.
- Leave in the freezer for another 3 hours and repeat the process. The mixture will be slightly more frozen this time.
- Keep the mix in for 2-3 more hours and then it’s ready.
- Scratch the frozen granita with a fork and add it to your serve ware.
- Garnish the Watermelon Granita with mint leaves and serve chilled.