Watermelon Granita

When I first heard about granita (that was like 2-3 years back...don't judge me I m still learning about the popular trends in the food world), I was instantly fascinated by it's healthy charm and totally impressed by the fuss free method of making it. In fact you can make it a fun DIY kiddie project on hot summer afternoons, it's that easy. All you need is some fruit, a container, a freezer and a very energetic kid with a fork and boom you have your "Granita".

I have done a watermelon version as it refreshes me instantly on hot-hot summer afternoons (or evenings or nights or mornings...seriously it's so bad that I m perpetually dripping sweat).

Granita is a semi-frozen italian dessert made from sugar, water and various flavorings, which is frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Granita is often served between courses of a meal as a palate cleanser.

Ree Drummond of the Pioneer Woman summed it up very precisely- The name “granita” is unnecessarily sophisticated; it’s basically a glorified slushie. 

               The secret to a melt in your mouth granita- Scrape, scrape and scrape

Water Melon Granita
Ingredients:
1 watermelon,sliced
50 grams sugar
100 ml water
1 lime
5-6 tulsi leaves (you can use basil)
1 teaspoon rock salt

Method:
Place the water, sugar and juice of 1 lime in a medium saucepan, over low heat until the sugar dissolves. Remove from heat and let cool to room temperature (you can increase or decrease the sugar depending upon your likeness and the sweetness of the fruit).
Put the sliced watermelon (with the seeds and all) into a blender and and process until smooth (you may have to do it into 2-3 batches). While doing the last batch add the tulsi/basil leaves to it. Pass the juice through a sieve to get rid of the crushed seeds. Add the sugar syrup and rock salt to it and pour into a container or a baking dish or a loaf pan. Freeze for 2 or 3 hours.  Rake mixture with fork and freeze for another couple of hours. Remove from freezer and continue scraping. Repeat this process–freeze for a couple of hours, scrape, return to the freezer, freeze for a couple of hours, scrape, etc. Continue until it’s all scraped! The great thing about granita is that the light, scraped ice on top stays perfectly frozen in the freezer. It never clumps up or crystallizes. Store, covered in plastic wrap, until serving.

Try it, you will like it!