Watermelon-Berry GranitaBrian Leatart
Recipe information
Yield
Makes 8 servings
Ingredients
7 cups 3/4-inch cubes seeded watermelon (from 4 1/4 pounds)
1/2 cup sugar
2 tablespoons fresh lemon juice
1 large ripe strawberry, hulled
Pinch of salt
Preparation
Step 1
Working in batches, puree watermelon in blender until smooth. Return 4 cups puree to blender. Add next 4 ingredients. Blend until smooth. Pour mixture into 13x9x2-inch metal baking pan. Freeze until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.)
Step 2
Serve with Melon and Berry Compote .
Presentation:
Step 3
Working quickly, scoop icy flakes into dessert dishes. Spoon compote alongside.
