There are certain flavour combinations that I love and get excited thinking about them. Two such combinations are watermelon-mint and strawberry-basil. I had mentioned a few weeks ago that I was strictly watching my diet for 2 months, well my sweet tooth has been howling and I am pleased to share with you a recipe that will make your tummy, your taste buds and your waistline happy.
The granita recipes below are quick and easy, but more importantly they are perfect for summer. Even though in New York the clouds say otherwise, summer is swiftly approaching and the watermelon-mint granita is so refreshing your mouth tingles.
Watermelon-Mint Granita
I used to love “slush puppies” , “snow cones”, “kiskos”, “ice poles” or “ice lollies”, for some reason the overly sweet syrup with ice that made your lips bright blue was something to look forward to. The strawberry-basil granita is the adult way to relive your childhood memories, especially if you add a little rum. With or without alcohol, enjoy dessert and sacrifice no more.
Strawberry-Basil Granita
Tell me what you think 🙂
Live, Love, Eat!
April x
- 16 oz cubed watermelon
- Handful/0.5 cup of mint, finely chopped
- 3 tablespoons brown sugar
- 2 limes, squeezed
- 1 lb strawberries
- 4 tablespoons brown sugar
- 1/4 cup fruit juice
- 1/4 cup vanilla rum (any rum is nice)
- 1/4 cup basil, finely chopped
- Blend watermelon and pour puree into a sieve.
- Using a wooden spoon push liquid into a dish (I used a baking tin) and throw away the solid left behind in the sieve.
- Add most of the mint (keeping a little for garnish), the sugar and lime juice to the puree.
- Mix well and freeze until hard, approx. 4 hours (I left mine overnight because I fell asleep waiting for 4 hours to pass).
- Remove from the freezer and scrape with a fork. If you are not serving immediately put the granita in the freezer until you are ready.
- Sprinkle with mint leaves and enjoy!
- Blend strawberries and pour puree into a sieve.
- Using a wooden spoon push liquid into a dish (I used a saucepan) and throw away the solid left behind in the sieve.
- Add the basil, the sugar, fruit juice and rum to the puree.
- Mix well and freeze until hard, approx. 4 hours (I left mine overnight because I fell asleep waiting for 4 hours to pass).
- Remove from the freezer and scrape with a fork. If you are not serving immediately put the granita in the freezer until you are ready.
- Add some strawberry slices for some style and enjoy!
Tried them both and loved it! Thanks Chef. 😉
This looks and sounds delicious, great photography! =)