Best 4 Watermelon Lime And Mint Granita Recipes

WATERMELON GRANITA

Steps:

• Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl. Repeat with other half of ingredients. Pour into same bowl as other batch.Transfer mixture to a 9 x 13 baking dish. Freeze for two or three hours, then begin the process of lightly scraping the top, frozen layer. Return pan to freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the occasional scraping process until the entire mixture is shaved. Store, covered in plastic wrap, until serving. Serve in pretty glasses with a twist of lime. *Note: if you use a regular watermelon with black seeds, lightly blend the watermelon first, then push through a strainer to get rid of the seeds/seed particles. Then continue the recipe above.

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.

WATERMELON MINT GRANITA

Steps:

• In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
• Remove the rind from the watermelong and cut the watermelon into chunks.
• In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
• Pour the mixture into a baking dish and freeze for at least 8 hours.
• Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
• Serve and enjoy!

WATERMELON GRANITA

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.