| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts, No-fat |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 5 |
c |
Watermelon, cubed and seeds removed |
| 2 |
tb |
Fresh lime juice |
| 6 |
|
Watermelon wedges |
INSTRUCTIONS
In a small saucepan, combine the sugar with 1/3 cup of water and bring to
boil over high heat, stirring, until sugar dissolves. Transfer the syrup
to a blender or food processor, add half of the watermelon cubes and the
lime juice and pulse until smooth. Add the remaining watermelon cubes and
blend until smooth.
Pass the puree thorugh a coarse strainer, pressing down on the solids.
Transfer to a 9x13 inch nonreactive baking dish and freeze, stirring every
30 mintues with a fork, until all the liquid has frozen completely, about 3
hours. (Can be made ahead to this point and frozen up to 2 days) Spoon
the granita into tall glasses or bowls and garnish with the melon wedges.
Reprinted from Food and Wine Magazine - June 1996
Posted to MM-Recipes Digest V3 #190
Date: Wed, 3 Jul 1996 23:47:30 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
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