Watermelon Granita
watermelon granita paired with citrus and angostura bitters
Ingredients
- 1 ½ C + 3 Tbsp. (400g) watermelon Juice
- 1c (120g) Sugar
- 1c (225g) water
- 4 Tbsp. (50g) lime juice
- 2 dash's angostura bitters
- ½ (15g) peel from grapefruit
- 1 (11g) peel from lemon
Instructions
Base
- Blend about 2 to 3 cups of watermelon on high speed then strain until clear. Reserve the amount of juice listed above. Combine sugar and water in a pan and let simmer until dissolved Turn off the heat and add the lemon and grapefruit peels and allow to cool until room temp. Add watermelon juice and angostura bitters and let sit and infuse for 30 minutes or overnight in the refrigerator Remove peels and add lime juice
method 1
- Pour the base into a wide dish and place in the freezer. After two hours give the base a stir to mix any liquids that have separated Allow the base to freeze completely solid ( 4 to 5 hours), the wider the dish the quicker it will freeze With a fork scrape the frozen base with a back and forward motion creating tiny ice granules. store granita in the freezer
method 2
- Pour the base into a wide dish and place in the freezer. Allow the base to freeze undisturbed for about 1 to 1 and a half hours.After the initial freeze, some of the liquid should be thinly frozenWith a fork stir the granita in a circular motion until all the ice is evenly mixed in with the unfrozen liquid Repeat this process once every hour until the the base has turned into small ice granules The longer you wait between stirring the chunkier they will bestore granita in the freezer
method 3
- Pour the base into an ice tray and allow it to freeze completely into ice cubes overnight Place the base cubes into a blender and blend on low speed. With a blending tamper quickly mash the cubes down so they all get crushed.Once the cubes are all broken down, quickly remove from the blender into a new container. store granita in the freezer