Strawberry Watermelon Granita a light and refreshing, but intensely flavored cool treat.
I love my watermelon. 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. 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. The technique used to make Granita is simple, 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. This
Strawberry Watermelon Granita
- 1 cup water
- 1/2 cup sugar
- 2 cups cubed seedless watermelon
- 2 cups fresh strawberries hulled
- 1 teaspoon fresh lemon juice
- 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.