Watermelon Granita Recipe Recipe
Sicily is well known for its arancini and granita, neither of which we got to sample while we were there. We found one gelataria that had granita, but they looked awful – not even the coffee flavoured one enticed me. I decided that I would make my own and chose a watermelon granita as my flavour to experiment with. I have a juicer which would get more use if I had the space, but it was well worth getting down to juice the watermelon. You could purée your watermelon and then pass it through a sieve if you don’t have a juicer. I used the left over watermelon to quench my thirst, and I used the granita to make a vodka cocktail for a hot afternoon cool me down drink.
Have you made your own granita, or tasted some and which flavour do you like best?
Watermelon Granita Recipe
Adapted from Giorgio Locatelli's Made in Sicily page 384
Ingredients:
- 50g orange juice
- 250g caster sugar - I used fructose
- 800g watermelon juice (I used a quarter of a large watermelon)
- 30g lemon juice
Method:
Warm the orange juice in a sauce pan over a medium heat
Add the sugar and stir until dissolved
Remove from the heat and leave to cool
Cut your watermelon into chunks, removing the peel, and juice
Pass through a sieve to get your 800 grams
Add the watermelon juice and lemon juice to the orange syrup
Mix well and pour into a lidded container that can go into the freezer
Remove every hour and whisk - do this until the ice crystals begin to form
Leave to freeze completely before scraping off the granita with a fork, to serve
Best used within the first 3 days of maming
2.2
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About Tandy Sinclair
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.