Watermelon Granita

Instructions

• 2 limes
• 1 tsp. sugar + 1/3 cup sugar, divided
• 1/3 cup water
• 1 1/2 to 2 pounds cubed seedless watermelon
• Mint leaves, as garnish

Directions

Using a rasp or fine grater, zest the limes. Place the zest in a small bowl. Add 1 teaspoon of the sugar. With back of a teaspoon, rub the zest and sugar together until the mixture is pale green (1 minute). Juice the limes to equal 1/4 cup juice. Add the juice to the zest mixture, and set aside.

Place the remaining 1/3 cup sugar in a small saucepan. Add 1/3 cup water. Over medium-high heat, bring the mixture to a boil. When the hot syrup is clear, add the zest and sugar mixture. Off the heat, stir well, then set aside to cool to room temperature.

In a blender, puree the melon to make 3 cups pulpy liquid. Place the melon in a metal pan that is 9 inches square or larger. Mix in the cooled lime syrup. Cover with plastic and place in the freezer. The mixture should be no more than 3/4-inch deep.

Freeze until just hardened, about 6-8 hours, then stir the mixture. To serve, scrape well and mix with a fork, then mound the granita into 6 small, clear bowls or glasses. Garnish with mint and serve immediately. It is best served the day it is made, but the granita can hold in the freezer for 24 hours. Scrape well to loosen it before serving.

Makes 3 1/2 cups, (4 servings.)

Per serving: 123 calories, 0 g. total fat (0 g. saturated fat), 32 g. carbohydrate, 1 g. protein, 0 g. dietary fiber, 2 mg. sodium.

Recipe provided by AICR