Watermelon Ginger And Lime Granita Recipes

Steps:

• In a blender, blend the lime juice and watermelon together, creating watermelon water.
• Strain the liquid through a fine mesh strainer to remove any seeds.
• Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool.
• Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill.
• Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.
• Cook's Notes:.
• Taste your watermelon, this will tell you how much sugar to add to your simple syrup.
• The fork helps to create ice crystals that will help give you a slushy consistency.

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.

Steps:

• In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel.

Steps:

• Puree 6 cups cubed seedless watermelon in a blender with 1/2 cup sugar, 1 tablespoon lime juice and 2 teaspoons grated peeled ginger until smooth. Pour into a 9-by-13-inch baking dish, cover with plastic wrap and freeze, scraping with a fork every hour, until fluffy, 5 to 7 hours.

Steps:

• Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.

Steps:

• Combine sugar and water in a small saucepan and stir over a low heat until sugar has dissolved.
• Bring the mixture to the boil.
• Cook without stirring for 3-4 minutes until the mixture is syrupy.
• Remove from the heat, stir in the lime juice and rind (zest) and allow to cool.
• Puree the watermelon in a blender or processor until smooth.
• You may need to do it in batches.
• Transfer the watermelon puree to a bowl and stir in the lime syrup.
• Pour into a shallow metal pan (such as a cake tin).
• Freeze for 3-4 hours, separating and stirring with a fork every half an hour, until the mixture is like shaved ice consistancy.
• For a nice presentation serve in martini glasses and garnish with lime slices.

Steps:

• Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.

Steps:

• Place all ingredients in a blender, and pulse until well blended.
• Pour the mixture into a shallow dish, and freeze for at least an hour.
• When frozen, scrape with a fork, and spoon into glasses.
• Garnish with ginger and serve.