Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a small saucepan, combine the sugar with 1/3 cup of water and bring to boil over high heat, stirring, until sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and the lime juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth. Pass the puree thorugh a coarse strainer, pressing down on the solids. Transfer to a 9x13 inch nonreactive baking dish and freeze, stirring every 30 mintues with a fork, until all the liquid has frozen completely, about 3 hours. (Can be made ahead to this point and frozen up to 2 days) Spoon the granita into tall glasses or bowls and garnish with the melon wedges. Reprinted from Food and Wine Magazine - June 1996 Posted to MM-Recipes Digest V3 #190 Date: Wed, 3 Jul 1996 23:47:30 -0700 From: Julie Bertholf
