Watermelon Granita’ Filled Lime Cups

INGREDIENTS

INSTRUCTIONS

Someone was asking for fruit ices recently. This sounds good. It was
created by Chef Gale Gand of the Brasserie T in Northfield, IL.
To make lime cups: Cut limes in half lengthwis; cut around pulp of each
half with sharp knife, leaving peel intact. Scoop out pulp, using spoon to
loosen pulp from peel, and reserve 2 tbs lime jice for granita. Set lime
cups aside. Stir together sugar and water in small saucepan; heat to
boiling. Cool slightly. Place watermelon in container of food processor;
pulse to puree watermelon. Place colander over bowl; pour pureed watermelon
into colander to strain out seeds, forcing watermelon through with back of
spoon, if needed. Stir reserved lime juice and cooled sugar mixture into
pureed watemelon. Pour into 13 x 9 x 2 pan; freeze until firm, about four
hours. To serve scrape watermelon mixture with spoon to make granita. Stir
in currants for seeds. Mound granita in lime cups; serve on bed of crushed
ice.
Posted to EAT-LF Digest by Marta Martin <gargoyle@ezwv.com> on Aug 03,
1999, converted by MM_Buster v2.0l.

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