Strawberry Watermelon Granita a light and refreshing, but intensely flavored cool treat.
I love my watermelon. Â It probably is one of my favorite fruits, add in a few strawberries and you have a perfect flavor union.
My oldest was home for a few weeks, and between he and I, we demolished a few watermelons.
Summer is the time to indulge in my favorite, succulent juicy melon when they are in season. Â Watermelons also deliver an array of nutrients, vitamin, and minerals. It is also incredibly hydrating up to 92% water and with the heat of summer, we all can use extra sources to keep us hydrated.
I have been making a lot of purees with watermelon, adding chunks of melon to a pitcher of water to add a bit of flavor, and I have been wanting to try my hand at ice treats.  Several of my food  blogging friends have been inspiring me with their frozen treats, so I decided to give it a try.
I don’t own an ice cream maker, so I decided to Granita which is what most of us know as Sorbet.
The difference between Granita and Sorbet is how they are made, Granita is made by hand in a pan and Sorbet is made using an ice cream machine. Â The technique used to make Granita is simple, Â you allow the liquid to freeze around the perimeter and then use a fork to stir the mixture very thoroughly with and allow it to freeze for another 30 minutes, repeating this process every 30 minutes for 3 to 4 hours until it is frozen through. Â This
Strawberry Watermelon Granita
Ingredients
- 1 cup water
- 1/2 cup sugar
- 2 cups cubed seedless watermelon
- 2 cups fresh strawberries hulled
- 1 teaspoon fresh lemon juice
Instructions
- In a small heavy saucepan, bring the water and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; cool slightly.
- Place the watermelon, strawberries and lemon in a blender; add sugar syrup.
- Cover and process for 2-3 minutes or until smooth.
- Strain through a mesh and discard seeds and pulp.
- Transfer puree to a 9-in. x 4-in. loaf pan.
- Cover with plastic wrap.
- Freeze for 1 hour or until edges begin to firm. Stir the mixture very thoroughly with a fork and allow it to freeze for another 30 minutes.
- Repeat this process every 30 minutes for 3 to 4 hours until frozen through.
This sounds perfect for a hot summer day. I’ve got to whip it up.
This looks very refreshing. I would love to give this granita a try. I am trying to enjoy more organic foods and I can do this whole recipe with organic options.
Love this recipe and your site. Happy to find you on FBHEO 🙂 Happy Monday