Happy almost 4th of July! With barbecues and sunshine just around the corner, it's only fitting to offer you a recipe today that is perfect for the 4th of July holiday weekend.
This recipe is actually inspired by a trip to Italy a few years back. In Rome, I fell in love with espresso granita, a slightly sweetened frozen espresso slushy. It was the perfect way to get my caffeine fix for the day while staying cool.
Granitas have a great icy texture, and for Independence Day weekend, a fruit filled treat that you can eat by the pool sounds lovely. I made this version with watermelon and mint, riffing off of last week's salad.
I love love love the color here--it's a bright pink color that screams summer get-togethers and events.
There are lots of other things to love about this dish: it's dairy free and gluten free, low in calories, plus, you can make the granita up to 3 days ahead of time!
Watermelon and Mint Granita
Recipe adapted from Ellie Krieger
9 cups seeded, cubed watermelon
1/3 cup fresh squeezed lime juice
1 cup mint, finely chopped
1/3 cup sugar
Working in two batches, puree the watermelon in a food process or blender. Strain the pureed watermelon into a bowl, making sure to get all the liquid out. Stir in the lime juice, mint, and sugar. Pour the mixture into a 9x13 inch pan.
Place mixture in the freezer. Every 30 minutes for about 2.5 hours, use a fork to break up the ice crystals and scrape the mixture until it has a coarse texture. Scrape one last time before serving, and spoon into bowls.
Enjoy!
