With all the ripe summer fruit around flooding the market, there is no shortage of possibilities that one can try with Granitas. To make granita, you do nothing more than pour a fruity liquid into a pan, then place it in the freezer and use a spoon or fork to scrape the icy mixture as it freezes. It couldn’t be simpler, and there are so many different varieties: just make a liquid out of any fruit, pour it in a pan, and freeze it. Your Granita is ready.
4 cups watermelon cubes
1/4 cup lime juice
1/3 cup condensed milk
a pinch of black salt
a pinch of crushed pepper
1/2 cup raisins
lime wedges and mint leaves for garnishing
Place watermelon in container of food processor; pulse to puree watermelon.
Place the strainer over a bowl, pour pureed watermelon into it to strain out seeds, forcing watermelon through with back of spoon, if needed.
Stir lime juice and condensed milk into pureed watermelon.
Add salt and crushed pepper and pour into a freezer safe pan until firm.
After half an hour, take the pan out of the freezer and scrap the granita with a fork. Put it back in the freezer.
Continue doing this every half an hour or so until the granita is completely frozen and resembles fresh snow. Depending on how often and how vigorously you stir the granita, the texture can be flakier (less stirring) or finer (more stirring).
At this stage, you can either serve it up in individual bowls or lightly pack it into an air-tight container for later.
To serve, scrape frozen watermelon mixture with spoon to make granita. Stir in currants and serve with lime wedges and mint leaves immediately.
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