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Watermelon Raspberry Granita

Scale

Ingredients

Mint Simple Syrup

Granita

Candied Lime Peel

Instructions

Mint Simple Syrup

  1. In a small saucepan, combine the sugar, water, and mint leaves, and bring to a boil. Reduce to a simmer and cook for about 3 minutes until the sugar is dissolved. Set the mint simple syrup aside to cool.

Granita

  1. In a blender (or food processor), combine the watermelon, raspberries, lime juice, lime zest, and salt. Add in a ¼ cup of the mint simple syrup and blend until smooth (save the rest of the syrup for the candied lime peel). Pour the mixture into a 9×13 glass or stainless steel baking dish. Freeze for 2 hours. Scrape the granita with a fork. Freeze again until completely icy, scraping every hour (this process should take about 5 hours total).

Candied Lime Peel

  1. Meanwhile, bring a small saucepan of water to a boil. Add the lime peel and boil for 1 minute. Using a slotted spoon, remove the peel to an ice bath (see Fresh Corn Salad for ice bath instructions). While the peel cools, bring the rest of the mint simple syrup back to a boil. Drain the peel and add it to the simply syrup. Simmer it for about 8-10 minutes. Transfer the peel to a wire rack to dry. Toss it with a tablespoon of sugar to finish.

To serve

  1. Scrape the granita into bowls and garnish with a few strips of candied lime peel.

Notes

Nutrition