| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Crème de cassis |
| 2 |
lb |
Watermelon; seeds and rind |
|
|
; discarded and the |
|
|
; flesh chopped |
| 1 |
tb |
Fresh lime juice |
| 1 |
ts |
Angostura bitters |
INSTRUCTIONS
In a small saucepan stir together the water, the sugar, and the
crème de cassis, boil the mixture, stirring, until the sugar is
dissolved, and simmer it for 5 minutes. Transfer the syrup to a bowl and
chill it, covered, until it is cold. In a blender puree the watermelon in
batches, forcing it as it is pureed through a coarse sieve set over a large
bowl, pressing hard on the solids. Stir into the watermelon puree the
syrup, the lime juice, and the bitters and transfer the mixture to an
8-inch-square metal pan. Freeze the mixture, stirring and crushing the
lumps with a fork every 30 minutes, for 2 to 3 hours, our until the granita
is firm but not frozen solid. Scrape the granita with a fork to lighten the
texture and serve it immediately.
Makes about 1 quart.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No God, no peace. Know God, know peace.”