Watermelon granita is quick and easy to make and refreshing from morning to night on a hot day.
On hot summer days, you will relax in the shade and treat yourself to a cold drink or an ice cream occasionally – and not spend a long time fooling around in the kitchen. This is where this recipe comes in, which is so quick and easy that you can not really call it a recipe. All you need is a watermelon, a lime and a little sugar. And a few hours of patience. You have to wait for the freezer to do its job and turn the watermelon into granita, a kind of grainy (and low-calorie) sorbet.
By the way, we discovered this simple recipe for watermelon granita in a new cookbook that collects recipes from the “New York Times”. Or, to be more precise, inspiration, because it is not about precisely formulated recipes and step-by-step instructions, but rather about simple dishes that can be prepared spontaneously at home, with just a few ingredients and if you like to improvise. From breakfast to snacks and main courses to desserts. Although such a watermelon granita would actually fit into all categories. For what more do you need on a hot July day?
David Malosh © ️ Christian Verlag / The New York Times Company
Recipe for watermelon granita
ingredients
- watermelon
- sugar
- lime
How to cook the watermelon granita
There are several ways to make this granita, my favorite is to cut the watermelon into large pieces, toss the peel and put the pieces in the plastic bag in the freezer for a few hours. Then run in a blender or food processor and add some sugar and lime juice. This results in a very mushy mixture that is more runny than the traditional granita. If you want them firmer, put them in a shallow bowl and put in the freezer for about 1 hour.
Variety: You can also cook the watermelon granita this way
Do not freeze the watermelon at first, but only after you have pureed it with sugar and lime juice. Then pour this mixture into a shallow bowl and put in the freezer for 2-3 hours. Air up with a fork about every hour, then fill in small bowls and serve.
Yotam Ottolenghi is known for its colorful, aromatic vegetable cuisine. AD shares his recipe for a delicious charred eggplant baba ganoush.
We take a look at kitchens around the world and show you the most beautiful in the kitchen profile. This time: a New York kitchen by David Thulstrup for Reform, which despite a lot of aluminum does not appear to be cool at all.
Australian chef Skye Gyngell is one of the most famous chefs in England today. In the questions about taste, she tells why she gave up her studies too early because of her career and which restaurant fascinated her the most in life.
Furnish your apartment: These are the 10 most important decor styles that will always be unbeatable – from Japandi to Boho to Industrial.
.