Watermelon Granita with Cilantro & Black Pepper
This is amazing.
I love snow-cones. I've been wanting to make some with natural syrups and unique flavors, and I still have that idea in my back pocket for later use.
I also always imagined cubing watermelon and freezing them for instant popsicle bites.
Something finally propelled me into the kitchen, which combines these two previous wants of mine.
I came across a recipe for watermelon granita. It looked like a snow cone and used mostly just watermelon!
Wow. So I did a little research and found many different ways to approach the watermelon granita, and the granita alone as well. I also discovered that it's a treat, which hails from Sicily, and typically is made in lemon style, but can also be found with chocolate, almond, jasmine, mint, and mandarin orange flavor! Sweet. It also various in texture from city to city across the island, and is coarsest in Palmero on the west coast and finest, like a sorbet, on the east. Interesting.
So I got the basic idea of how granita with watermelon is made and then threw my own version together.
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Watermelon Granita with Cilantro and Black Pepper
1 small seedless watermelon cut in chunks
Juice of 1/2 a line
Juice of 1/2 a lemon
1/4 cup agave syrup
pinch of sea salt
1/2 cup fresh cilantro
Throw about half the chunks of watermelon into a blender with the rest of the ingredients, save for the cilantro.
Blend till smooth and add the rest of the watermelon, while it's whirring, until smooth again.
Add the cilantro and blend until specks of green float around the blender. You don't want to blend it too much!
Pour the mixture onto a casserole type dish.( The one I used was about 12" x 7")
Then freeze it! After an hour come back with a fork and rake it up so it's textured and fluffy like a snowcone.
Freeze for about 2 hours and serve in a bowl with fresh cracked pepper over the top!
Cover with tin foil to store in the freezer.