While the weather is starting to get cooler, it’s still hot enough to enjoy a cold, refreshing dessert.

Granita is a great choice. Think of it as a grown-up slushee. Many recipes even include a shot or two of alcohol, though I prefer mine without.

Using a food processor, granitas can be mixed in about 10 minutes.

Then it takes about three or four hours to freeze, checking it a few times to mix and break up the ice crystals so it doesn’t turn into a solid block.

This watermelon and lime granita tastes great with Tex-Mex food, but you can make granita out of any fruit juice or other sweet liquid, including coffee.

Experiment with your favorite flavors and finish a meal with a fresh, frozen treat.


Time: 10 minutes, plus freezing time. Serves 6 to 8.

6 to 7 pounds watermelon

½ cup sugar or Splenda

3 tablespoons fresh lime juice (from about 2 limes)

2 tablespoons finely chopped mint

Peel the watermelon and cut it into cubes. Coarsely puree in a food processor and strain through a strainer, pressing lightly to get all the juice. You will need about 4 cups of juice.

Stir in the sugar, lime juice and mint, and whisk until the sugar is dissolved, about 1 minute.

Pour into a 12-by-9-inch metal baking pan and place in the freezer. After about 1 hour, stir with a fork to break up the ice crystals.

Repeat four or five times over 2 to 3 hours. Each time, the ice will be a little less liquid. When it is firm enough to hold a shape, it is done.

Try not to let the mixture freeze solid. If it does, chop it into small pieces in the pan and grind it in the food processor.

This makes about 6 cups.

Nutrition per serving (based on 8): 83 calories, 21g carbohydrates, 13g sugar, 3g sodium.

Adapted from a Los Angeles Times recipe


Contact M. Clare Haefner at chaefner@kdhnews.com or (254) 501-7551.

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