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
Yield: 8 servings
Prep Time: 30 minutes, plus 4 hours freezing time
Cook Time: 10 minutes
Total Time: 40 minute, plus 4 hours freezing time
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
1. In a blender, purée all of the ingredients until smooth. Strain the watermelon mixture into a Pyrex or metal baking dish, and freeze.
2. 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.
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