Watermelon Granite

Recipe from Francesco Antonucci

Adapted by Molly O'Neill

Total Time
2 hours
Rating
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Featured in: FOOD; A Jolt of Cool

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Ingredients

Yield:Four to six servings
  • 3cups watermelon puree
  • ⅓cup superfine sugar
  • ¼cup fresh lemon juice
  • 4sprigs fresh mint
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

67 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 0 grams dietary fiber; 16 grams sugars; 1 gram protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the watermelon puree, sugar and lemon juice in a large shallow pan. Put it in the freezer and stir every 20 minutes until no liquid remains, about 1½ to 2 hours. Serve with sprigs of fresh mint.

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Comments

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nikkileeks

To make the purée if you’re not buying a frozen one, just strain a blended melon through a fine sieve. Also add a tablespoon of Tequila or Vodka to keep from freezing rock hard .

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Credits

ADAPTED FROM FRANCESCO ANTONUCCI, CHEF OF REMI RESTAURANT IN MANHATTAN.

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