Watermelon Granita
Haven't actually made this yet, but it looks good!
Recipe Posted on 17th September, 2004
Recipe Source: This recipe comes from a book called The Food of Italy by Sophie Brainbridge and Jo Glynn. I first had a look at this book while Bradley and I were staying in Mildura with the Rudd Family. Leslie had a copy and it was only a matter of days before I'd bought myself one!
Sorbets are ice creams without cream or milk. If you freeze a sorbet mixture without churning or whisking you can make a granita - the ice crystals are broken up with a fork instead for a rougher texture.
Serves 4
Ingredients
450g watermelon, rind and seeds removed
1 tablespoon liquid glucose or caster sugar
½ teaspoon lemon juice, strained through a tea strainer
Method
Purée the watermelon in a blender or food processor, or chop it finely and push it through a metal sieve or moule. Heat the glucose, lemon juice and 75ml water in a small saucepan for 4 minutes or until dissolved. Add the watermelon and stir well.
Pour into a plastic container, fit the lid tightly and freeze. Stir every 30 minutes with a fork during freezing to break up the ice crystals and give a better texture. Keep in the freezer until ready to serve, then roughly fork to break up the ice crystals.
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