From the Chronicle Kitchen
Watermelon is the epitome of summer, and I love it made into this cool, refreshing dessert on a hot summer day. The rosemary and lemon highlight the watermelon in a most pleasing way.
6 cups watermelon cubes, seeded
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh rosemary
Put a 9-inch square metal baking pan in the freezer.
In a food processor or blender, puree enough of the watermelon to equal 3 cups.
In a small saucepan over medium-high heat, bring the sugar and 1 cup water to a boil. Continue boiling for 5 minutes, or until it thickens to a heavy syrup. Pour into a large bowl and cool completely.
When the syrup has cooled, add the watermelon puree, lemon juice, and rosemary. Pour into the frozen baking pan, cover with foil, and return to the freezer. Freeze, stirring occasionally, for 3 hours, or until partially frozen.
Transfer the mixture to a food processor and process until smooth but still frozen. Return the mixture to the baking pan, cover, and freeze for 3 more hours, or until frozen.
Remove from the freezer 15 minutes before serving. Scoop into dessert bowls.
Makes 8 servings
Granitas are smoothest when prepared in an ice-cream maker. If you have one, pour the mixture into the container of your ice-cream maker and prepare according to manufacturer’s directions.
Purchase Simply Organic.
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