By Kelly Bogard
Have you traveled around Texas lately on the back roads and through small towns? If you have, you probably noticed all of the roadside stands selling sweet melons and savory vegetables.
I always like to stop and talk to the people running them. They’re usually the ones that plant the seeds, care for the plants, tend to and pick the amazing fruits and veggies when ready. This is fascinating for a girl who grew up in the city. And it’s something I want my little girl to know. This week’s recipe shares just one of the sweet melons you can get right now.
This recipe reminds me of a snow cone without the sickly sweet syrup. Don’t get me wrong. On a hot day, I will certainly be willing to partake. This just seems so much more natural.
First things, first. Pour the sugar and water into a small pot and bring to a boil. Let it boil for one minute. Remove it from the heat to cool. It’s very important that you only cook it for one minute. Otherwise, you end up with taffy rather than simple syrup. As with any time you are cooking sugar, be extremely careful and do not touch while it is hot.
With the syrup cooling, turn your attention to your watermelon. Place the four prepared cups into your blender or food processor and puree. It does not have to be completely liquid when you are done, but you don’t want any chunks either.
Now mix the syrup, watermelon and lime juice and place in a freezer safe dish. Cover and freeze for at least three hours. You can freeze it overnight, but it will be more difficult to fluff up when ready to serve.
Now you have your very own watermelon slushy. It is great for the heat of a Texas day and is easily shared with friends. We hope you are having a great summer. From all of us at Texas Table Top, enjoy!
Recipe: Watermelon Granitas
Summary: Refreshingly sweet and cool summer treat
- 4 cups watermelon, seeded and cubed
- 1 lime, juiced
- 1/3 cup water
- ½ cup sugar
- Combine sugar and water in a small saucepan and bring to a boil. Boil for 1 minute, remove from heat and cool completely.
- In a food processor, puree watermelon.
- Combine sugar mixture, watermelon, and lime juice.
- Place finished mixture in a shallow freezer safe container and seal tight.
- Freeze for 2 to 3 hours.
- During this process, fluff with a fork several times to create the granita’s grainy texture.
- Once frozen, scrape with a large metal spoon to remove the ice from the dish.
- Serve almost frozen.
Prep time (duration): 0 hour(s), 10 minutes
Number of servings (yield): 6-8