INGREDIENTS

INSTRUCTIONS

In a small saucepan combine the sugar and 3/4 cup water, bring the mixture
to a boil, stirring until the sugar is dissolved, and let the syrup cool.
In a blender or food processor puree the watermelon. In a bowl combine the
puree, the syrup and the lemon juice and chill the mixture, covered, for 1
to 2 hours or until it is cold. The mixture may be made up to this point 1
day in advance and kept covered and chilled. Stir the mixture, transfer it
to 2 metal ice cube trays without the dividers or a shallow metal bowl, and
freeze it, stirring it with a fork every 20 to 30 minutes depending on the
temperature of the freezer and crushing the large frozen clumps, for 2 to 3
hours, or until it is firm but not frozen hard. Scrape the granita with a
fork to lighten the texture and serve it in chilled bowls. This recipe
yields approximately 1 quart.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-8704)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-14-1999
Per serving: 262 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; 68g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
4 1/2    Other Carbohydrates
Recipe by: Sara Moulton
Converted by MM_Buster v2.0n.

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