Sunday, September 7, 2008

Watermelon Basil Granita

When I posted about my last CSA box Bill over at Tinkering with Dinner was nice enough to give me some directions for using the watermelon to make a sorbet (He's been doing some amazing ones on his blog). Since I don't have an ice cream maker I'm not able to do the churning to get a smooth sorbet but was able to use the same idea to get a granita. In case you are wondering according to Wikipedia the only real difference between a sorbet & granita is the size of the ice crystals, so yes in this case size does matter.
Wartermelon Basil Granita
I decided to add basil to this because Matt really liked the flavor of basil in the watermelon salad I made plus I have quite a bit still in the garden. I'm so glad I tried making this. It was really easy, the only time consuming bit was removing the seeds from the watermelon. You don't taste the few tablespoons of vodka in it but it keeps the granita from becoming a solid piece of ice. The end result is light & refreshing, it would be absolutely perfect on a hot summer day. Plus its healthier than ice cream!

Watermelon Basil Granita

1 small watermelon
2 T fresh basil, chopped
2/3 c sugar
2/3 c water
3 T vodka

Cut the watermelon into small pieces, removing any rind & seeds. Add it & the basil to a blender & purée until is it almost completely smooth, you really want this as smooth as possible. You should end up with about 3 cups of purée.

In a small saucepan heat the water & sugar until the sugar is dissolved, making a simple syrup.

Mix the watermelon purée, simple syrup & vodka together in a container with a lid & put into the freezer. Allow to freeze to a slushy texture & then break up with a fork. Put back into the freezer & allow to harden up again. Break up with a fork again when ready to serve.

Makes 4 - 6 servings

Now I want to try a lemon version next summer using limoncello.

Looking for more dessert ideas?
Blueberry Tarts
Chocolate Mousse for Two
Dark Chocolate Zucchini Cupcakes


Deborah said...

I have been wanting to try something like this, but since watermelon made my husband sick the last 2 times he's eaten it, I'm afraid to use any watermelon! Maybe I'll just have to make some for myself.

billjac said...

Save that rind for watermelon pickles! I don't have the recipe I use handy but this one looks close. Don't worry about the sterilization; they keep forever in the refrigerator without it. Do try to trim off the pink bits, though, or it'll look like a jar of pulled teeth.

And thanks much for the link.

Anonymous said...

This sounds so good with the addition of basil! I love lemon so using limoncello sounds pretty awesome too.

Anonymous said...

Mmm... never thought of pairing basil with water melon, I use to pair watermelon with this is a must try.

You granita looks so refreshing :)

Anonymous said...

Nicely done! I like the use of basil in this. We are in the midst of a heat wave right now ... so this granita would make for the perfect end to my weekend :-)

JessieLynn said...

is there anything I can use other than vodka?

Nikki @ NikSnacks said...

This looks so pretty. The basil is a good idea. WTG, Kat. :)

My Sweet & Saucy said...

I do love granita! This flavor combo is quite interesting though...definitely wish I could take a sample!

grace said...

what a great use for watermelon! i'm almost never able to eat an entire watermelon before it goes bad, so this'll be a perfect way to use it up! :)

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T = Tablespoon
t = teaspoon
c = cup
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