Summer Watermelon and Mint Granita
Nothing beats a hot day like the combination of watermelon and mint. This summer granita is totally low-tech (no ice cream machine necessary!) and can be made while you lazily lounge on your porch. It’s an awesome dessert, but would also make a great palate cleanser in between courses.
- 4 cups cubed watermelon, seedless or seeds removed
- juice of 1 lime
- 1/2 cup granulated white sugar
- ½ cup of fresh mint leaves
- Sea salt for garnish
Add the watermelon, lime juice, sugar, and mint leaves to the jar of a blender and blend until smooth, about 1 minute. Pour the liquid into a shallow freezer-safe dish, cover, and place level in the freezer.
After 1 hour remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. Replace the lid and return to the freezer.
After an additional 2 hours remove the watermelon mixture from the fridge and use a fork to scrap any ice that has formed. The slush should be done or just about done now (depending on your freezer and how thick the mixture was in the container).
Serve with a sprinkle of salt if everything is uniformly icy or return the freezer and scrape with a fork one final time before serving. You may need to let the mixture sit at room temperature for a few minutes before re-scraping and serving.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.