Watermelon Granita Parfait Recipes

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:

• Slice, peel, and cube 6 cups of watermelon. Combine coarsely chopped watermelon, sugar, and lime juice in a bowl and let stand until macerated and juicy, 25 minutes.
• Process in a blender until just smooth, then pass through a China cap using the back of a ladle. Transfer to a shallow metal tray and remove the foam on top. Freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (2-4 hours). Every 20-30 minutes, scrape a fork through the mixture to create the crystals.
• To serve, divide finely diced watermelon among chilled serving glasses and top with granita. Drizzle with vodka (optional) and serve immediately.

Steps:

• Place watermelon chunks in blender and blend briefly to coarse puree. Measure sieved puree; it should have yielded 3 cups.
• Combine sugar and water in a medium saucepan and bring to a boil. Lower heat and simmer 1 minute. Let cool completely and combine with watermelon puree and lemon juice. Pour mixture in 8x12 metal pan and place in refrigerator. When completely chilled, cover pan, move to freezer and freeze 30 minutes. Stir mixture with fork, scraping down sides well to loosen ice crystals that have formed. Freeze another 30 minutes and repeat scraping and stirring. Repeat several times, or for a total of 23 hours, until mixture ice evenly icy and crystalled throughout. Serve within 68 hours.

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:

• To make the granita, bring water and sugar to a boil, remove from the heat and allow to cool. Mix with the juice and pour into a loaf pan. Place in freezer and stir with a fork every hour or so until mixture resembles frozen slush. To make the panna cotta, scald cream and milk together with sugar. Soften the gelatin in cold water, drain well, and add to hot milk. Strain and cool. To assemble: In a tall parfait glass, layer the watermelon chunks, the cream, more chunks and finally the granita.
• Asti, Michele Chiarlo

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:

• Pulse watermelon, sugar, and lemon juice in a food processor untilsmooth. Pour into an 8-inch glass baking dish and freeze. Scrape with a fork into 8 glasses or bowls and serve.