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1 c Water
1/3 c Sugar
2 tb Crmee de cassis
2 lb Watermelon; seeds and rind discarded and the flesh chopped
1 tb Fresh lime juice
1 ts Angostura bitters
In a small saucepan stir together the water, the sugar, and the
creme de cassis, boil the mixture, stirring, until the sugar is
dissolved, and simmer it for 5 minutes. Transfer the syrup to a bowl and
chill it, covered, until it is cold. In a blender puree the watermelon in
batches, forcing it as it is pureed through a coarse sieve set over a large
bowl, pressing hard on the solids. Stir into the watermelon puree the
syrup, the lime juice, and the bitters and transfer the mixture to an
8-inch-square metal pan. Freeze the mixture, stirring and crushing the
lumps with a fork every 30 minutes, for 2 to 3 hours, our until the granita
is firm but not frozen solid. Scrape the granita with a fork to lighten the
texture and serve it immediately.
Makes about 1 quart.
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