Watermelon granita

Watermelon granita

By
From
Deep South
Serves
10-12
Photographer
Andy Sewell

Because I love Pickled Watermelon Rind so much, I often end up with a lot of uneaten watermelon flesh. This recipe became a way of using up any watermelon that couldn’t be eaten straight away.

Ingredients

Quantity Ingredient
1 see method for ingredients, to serve (optional)

For the buttermilk vanilla sauce (optional):

Quantity Ingredient
1 vanilla pod
450ml buttermilk
50g icing sugar

Method

  1. Halve the watermelon. Using a spoon, scoop out all the flesh, being sure to leave the white pith and green skin behind (save the rind for pickling). Blitz the flesh in a blender till smooth, but be careful not to let the seeds be broken down. Doing this on the machine’s pulse function works best. Pass the liquid through a fine sieve so you have just juice. Be patient and allow it to drip through naturally rather than forcing it through with a spoon or a ladle. Pour the juice into a shallow container so that it is no more than 5–7.5cm deep. Place in the freezer until frozen solid.
  2. Remove the frozen juice from the freezer. Using a fork and working quickly, scrape across the surface, dragging the fork along the length of the tray towards you. Repeat in batches until you have mounds of shaved ice with a rough texture. Discard any larger chunks. Store in the freezer until ready to serve.
  3. If you’re making the sauce, slit the vanilla pod open, scrape out the seeds and add them to the buttermilk with the icing sugar. Whisk until the sugar has dissolved and the vanilla is well distributed
  4. Serve the granita piled into bowls, sprinkled with pickled watermelon rind, if you like, and drizzled with the buttermilk sauce, if using.
Tags:
American
Southern cooking
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