Watermelon, Lime and Mint Granita
This icy pleasure is the very essence of watermelon, but even more refreshing. Bright pink with flecks of green mint, it is as beautiful to look at as it is to eat. And it will definitely cool you off on the hottest summer days.
One of the cornerstones of my approach to food is eating mindfully, enjoying each bite thoroughly and extracting every drop of pleasure from it. This is especially relevant when it comes to dessert, which people often gobble guiltily as if they are trying to get rid of it before someone catches them with it. Whether you are eating one of the better-for-you desserts here or an outrageous dessert at a restaurant, make sure you savor it slowly, relishing each bite without judging yourself. You’ll likely end up eating less and enjoying it more.
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturefruity, herby, sweet
Type of Dishdessert, frozen dessert
- 9 cups (about 4 pounds with the rind) seeded and cubed watermelon
- 1 cup fresh mint leaves, finely chopped, plus more for garnish
- 1/3 cup fresh lime juice
- 1/3 cup sugar
Working in two batches, purée the watermelon in a food processor. Strain the purée through a fine mesh sieve, forcing the liquid out with a wooden spoon. Discard the solids.
Combine the watermelon puree, mint, lime juice, and sugar in a 9 × 13-inch metal pan. Place the mixture in the freezer, scraping it thoroughly with a fork every 20 to 30 minutes for about 2½ hours, until the granita resembles coarse crystals. Scrape one last time and spoon into parfait glasses or bowls. Top with a mint sprig.
2008 Ellie Krieger