Lunch: Watermelon with Tangy Granita Recipe | Myrecipes

Recipe by Robin Bashinsky Juicy-crisp watermelon chunks turn extra-refreshing with a cold topping of slushy cucumber-lime granita. If you have access to both, use red and yellow watermelon.

Ingredients

1 cup water
3/4 cup sugar
1/2 cup fresh lime juice
1/3 cup packed mint leaves
1/3 cup packed cilantro leaves
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 tablespoon grated lime rind
1 cucumber, peeled and seeded
8 cups (3/4-inch) cubed watermelon
1/2 teaspoon kosher salt

Instructions

Combine 1 cup water and sugar in a microwave-safe dish. Microwave at HIGH 2 minutes; cool completely. Place syrup, juice, and next 6 ingredients (through cucumber) in a blender; blend until smooth. Pour mixture into an 11 x 7-inch glass baking dish; cover and freeze 3 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
Place watermelon cubes in a large bowl. Sprinkle with salt; toss to combine. Let stand 10 minutes. Spoon about 1 1/2 cups watermelon mixture into each of 6 bowls; top each serving with about 1/2 cup granita.

Share Watermelon with Tangy Granita Recipe | Myrecipes