Watermelon and Lime Granita

dale!'s Note:

I love the flavours of watermelon and lime and this makes a very cool and refreshing treat in the summer months.

• Total Time: 9 mins
• Prep Time: 4 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1/2 cup caster sugar (or other fine sugar)
• 1/2 cup water
• 1/3 cup lime juice
• 1 teaspoon lime rind (finely grated)
• 7 cups seedless watermelon, cubed

Directions:

1. Combine sugar and water in a small saucepan and stir over a low heat until sugar has dissolved.
2. Bring the mixture to the boil.
3. Cook without stirring for 3-4 minutes until the mixture is syrupy.
4. Remove from the heat, stir in the lime juice and rind (zest) and allow to cool.
5. Puree the watermelon in a blender or processor until smooth.
6. You may need to do it in batches.
7. Transfer the watermelon puree to a bowl and stir in the lime syrup.
8. Pour into a shallow metal pan (such as a cake tin).
9. Freeze for 3-4 hours, separating and stirring with a fork every half an hour, until the mixture is like shaved ice consistancy.
10. For a nice presentation serve in martini glasses and garnish with lime slices.

Reviews

[Mrs.Jack]

I knew I would love this-anything w/ lime and you can't go wrong w/ watermelon-DELICIOUS-and very refreshing-especially after a spicy meal!!! Thank you, dale, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

[Aikiwoman]

Not only extremely delicious, but easy to put together. I wanted to try the recipe using Splenda and the only difference I noted was that the mixture did not become syrupy. I continued, undaunted and prepared the rest of the recipe. What wonderful granita. I know that I will make it again and again. Thank you for this treat!

[Maito]

So delicious! I did not use the zest, and added 1/4 tsp of vanilla. You can also freeze these in ice cube trays, then pulse in a food processor, to save yourself the scraping steps. For the presentation, I saved the lime halves, and served the granita mounded in them like little watermelons (you could even use currants, if you want "seeds"). Tasted and looked great!