Recipe: Tracy Obolsky's Watermelon Granita
When you're making this granita, taste the watermelon before adding the simple syrup-you may need to drizzle in more or less depending on how sweet the melon is. To chill the granita even faster, use a metal baking pan instead of a glass one.
To learn more, read "Pavlova Actually."
Recipe adapted from Tracy Obolsky, North End Grill, New York, NY
Watermelon Granita
Make pastry chef Tracy Obolsky's sweet, fluffy watermelon granita.
Prep Time
30
minutes
Cook Time
10
minutes
Servings
8
servings
Total time: 40 minutes
Ingredients
- 8 cups watermelon, cut into 1-inch cubes
- ¾ cup simple syrup (equal parts sugar and water, boiled until the sugar dissolves)
- ¼ teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- ¼ cup, plus 2 tablespoons, water
Directions
- In a blender, purée all of the ingredients until smooth. Strain the watermelon mixture into a Pyrex or metal baking dish, and freeze.
- When the edges begin to set, after about 30 minutes, use a fork to break the granita apart. Continue to freeze, scraping every 30 minutes, until the mixture is completely frozen and fluffy, 3 to 4 hours.
Nutrition
| Calories per Serving | 126 |
| Total Fat | 0.2 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 33.4 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 31.3 g |
| Sodium | 77.5 mg |
| Protein | 0.9 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
