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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (448g)|
|Recipe Makes: 6|
|Calories from Fat: 6 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.2mg||0 %|
|Potassium 465.8mg||12 %|
|Total Carbohydrate 64.4g||19 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 62.7g|
|Protein 2.5g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 252
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!