Nothing says cool on a hot summer day like a granita parfait. With icy crystals of canteloupe and watermelon layered in a pretty glass, it’s a delight to behold and as refreshing as it looks.
(Chaise lawn chair and reading material optional.)
Granitas are a perfect way to extend summer’s bounty when you find yourself with more melon than you can consume. A quick whirl in the food processor and a few hours (or overnight) in the freezer and it’s good to go. The only utensils required are a fork to scrape the frozen fruit into ice-shaved happiness and a spoon to enjoy the results.
I don’t have an actual recipe (amounts are dependent upon the quantity of fruit you’re using), but here’s a basic “how to”:
Cubes of fresh melon (in this case, watermelon and canteloupe)
Sugar to taste, if desired (I didn’t)
Remove seeds and/or rind (if any) from melon cubes. Pulse small separate batches in a food processor until liquified. (Note to self: Liquified fruit really gets to whirlin’ — fairly quickly, I might add!) Be mindful of your food processor.
Transfer fruit liquid to a shallow glass pan or large plastic bowl; cover and freeze until firm. When mixture is frozen, “scrape” the top with a fork until it yields an adequate amount of crystals for your serving needs. (Note to self: Use a large enough bowl so you’ll be able to scrape it without flinging fruit crystals all over your kitchen counter…)
Store the “scraped granita crystals” in the freezer in separate (covered) containers until serving time. Spoon into champagne flutes (layered as desired) and serve immediately. And I do mean immediately…
Not only is this a refreshing treat, it’s a means to enjoy every last ounce of summer!
(Note: When this post originally “aired,” I submitted it to a link-up that challenged folks to invent a summer dessert with 6 ingredients or less. Here ’tis… Family Fresh Cooking.)
In the meantime, I’ve got to get back to my granita.
Enjoying life one frozen delight at a time,