watermelon lime granitas
To quote Charles Dickens, only one phrase can describe my week and the week preceding: It was the best of times, it was the worst of times.
It was the best of times being on vacation, relaxing in hammocks and digging into good books and Door County cherry pies. It was the worst of times “relaxing” in the 95-degree heat and then, two days later, in the 45-degree… heat. Or not.
It was the best of times trying new foods in restaurants with beautiful views of the lake and goats on the roof. It was the worst of times trying to find foods that fit into our way of eating (read: New England clam chowder… with bacon chunks. Surprise!).
It was the best of times coming home feeling refreshed and ready to get back into the swing of things. It was the worst of times getting back into the swing of things.
And despite my love of baking, it was, in some ways, the best of times taking a miniature hiatus from the oven. It was also the best of times… still taking a hiatus from the oven.
That’s right, my friends. It’s not because I’ve all of a sudden had a change of heart and have sworn off baking forever; and it’s not because I don’t have a recipe for you. I do — it’s just oven-less. And perfect for when you need just one more week of laziness, even when your schedule demands otherwise.
With these stormy, muggy conditions we’ve been having out here in the cornfields, I wonder if ever we will see this thing called summer for more than a few sunny hours a day. Le sigh. But in the meantime, it’s summer up in our apartment, where I conjured up a cool, yummy granita with nothing more than some fruit, a pan and a fork.
This watermelon lime granita is just the thing to wake you up from a lazy waking slumber, with its tart flavors and chilly, slushy consistency. It’s like a grownup’s snow cone, only softer and the flavors don’t sink to the bottom, leaving you with a depressing ball of ice. And it’s made with three — yes, THREE — ingredients. So you have no excuse not to make this immediately. Prepare yourself for the best (recipe) of (all) time…s.
P.S. More photos of our trip!
Watermelon Lime Granita
Adapted from Bon Appetit Magazine
Yields: 6 servings
4 cups cubed seedless watermelon
1/2 cup sugar
1/4 cup lime juice
Combine ingredients in a blender and puree until smooth. Pour mixture into a square metal pan and place in freezer for exactly 1 hour (make sure to set the timer so you don’t forget, or you’ll be left with a tough-to-break block of would-be granita). Remove pan from freezer and stir slush, mashing whole chunks with the back of a fork. Cover and freeze for another 2 hours at least until mixture is firm, then remove from freezer and with fork tines, stir vigorously until a cool, soft slush forms. (At this point, you can re-cover the mix and keep in the freezer for up to 3 days. Just be sure to stir again with a fork before serving.) Scoop granitas into glasses and serve with a lime garnish for fanciness.
A friend of mine just linked your panda bread recipe on facebook, and I’d love to repost the link on our store facebook page. It combines our 2 favorite things- pandas and matcha! 😉
Please let me know if this is OK.
Jen — Of course you can re-post the link! Thanks for asking. 🙂
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