Posted By Mary Freeland on June 30, 2010

Melon or Melone is certainly one of the sweetest treats of the summer season. This week’s dish serves to showcase that bounty by taking the refreshing taste and literally, putting it on (or into) ice.

Granita di Anguria
Watermelon Ice

1/2 cup water
5 to 7 tablespoons sugar
1/2 large watermelon (about 5 pounds of flesh)
Juice and zest of 2 limes

Make a simple syrup by combining sugar and water in a small sauce pan and slowly bringing it to a boil. Once all of the sugar is dissolved allow the syrup to cool to room temperature. Remove all of the watermelon flesh, discarding any white and as well as the rind. Chop melon into 2 inch chunks removing all seeds and any fibers. Puree the melon in a blender or food processor until smooth. Run the puree through a sieve to remove any additional pulp. Stir in syrup, lime juice, and zest.

Use a small, flat pan with a large surface area. The more shallow the pan is
filled, the shorter the freezing time. Starting out with a dish that has already rested in the freezer for at least an hour helps as well. Pour your mixture into the pan and cover with plastic wrap. Place in the freezer for a minimum of one hour or until fully frozen.

Using a fork or grapefruit spoon, scrape the ice away from the edges towards the center of the pan. Repeat this process every half hour for a couple of hours. Soon the pan will be filled with the ice flakes that are characteristic of a good Granita.

Garnish with fresh mint or basil leaves.

Categories: Italian Recipes
Tags: Italian Recipes, tuscan