Watermelon Ginger Granita Recipes

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WATERMELON GRANITA



Watermelon Granita image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 2 cups

Number Of Ingredients 3

4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 1 lemon

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.

Nutrition Facts : Calories 143 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 2 milligrams, Carbohydrate 37 grams, Fiber 1 grams, Protein 1 grams, Sugar 34 grams

WATERMELON-GINGER GRANITA



Watermelon-Ginger Granita image

Provided by Food Network Kitchen

Time 7h10m

Yield 4 servings

Number Of Ingredients 0

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.

WATERMELON, GINGER AND LIME GRANITA



Watermelon, Ginger and Lime Granita image

Make and share this Watermelon, Ginger and Lime Granita recipe from Food.com.

Provided by Food.com

Categories     Beverages

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/4 cup fresh lime juice
6 cups roughly chopped seedless watermelon (about 2 pounds)
1/2 cup sugar
1 lime, zested
2 inches ginger, divided, 1-inch cut into coins and 1-inch peeled and grated
fleur de sel, for garnish

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.

WATERMELON SORBET OR GRANITA



Watermelon Sorbet or Granita image

This works only if your watermelon is juicy and sweet. If you make the granita version, you can use less sugar and omit the corn syrup because the ice crystals won't matter.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 3h20m

Yield 4 to 6 servings

Number Of Ingredients 5

900 grams (2 pounds) watermelon, seedless if possible, or seeded if seedless is not available, cut into 1-inch chunks
75 grams (about 1/3 cup) sugar
33 grams (about 1 tablespoon plus 2 teaspoons) corn syrup (for sorbet version only)
2 tablespoons fresh lime juice
Pinch of sea salt

Steps:

  • Place all of the ingredients in a blender, and blend until smooth. Chill in the refrigerator for 2 hours or overnight.
  • If you are making granita, place a 9-by-11-inch baking dish in the freezer. Omit the corn syrup and reduce the sugar if desired.
  • Place a container in the freezer. Using an immersion blender, blend the watermelon mixture for 30 seconds. If making sorbet, freeze in an ice cream maker following the manufacturer's directions. If making granita, scrape into the chilled baking dish and place back in the freezer. Set the timer for 30 minutes. Using a fork, scrape the ice crystals from the outside of the baking dish toward the center. Return to the freezer and set the timer for another 30 minutes. Continue to scrape the mixture with a fork every 30 minutes until you have a uniform frozen mixture. It should not be frozen solid. If you forget to scrape and the mixture does freeze like an ice cube, cut into chunks and use a food processor fitted with the steel blade to break it up. Transfer to a container and freeze. Allow to soften for 15 minutes in the refrigerator before serving.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 26 grams

WATERMELON GINGER GRANITA



Watermelon Ginger Granita image

Number Of Ingredients 5

6 cups watermelon, deseeded and cubed
1/4 cup fresh lime juice
1/2 cup sugar
1 batch lime zested
1 piece piece ginger, 1 inch cut into coin-sized pieces

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.

WATERMELON GINGER GRANITA IN THERMOMIX



Watermelon Ginger Granita in Thermomix image

Make and share this Watermelon Ginger Granita in Thermomix recipe from Food.com.

Provided by Wendys Kitchen

Categories     Dessert

Time 5h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

750 g coarsely chopped fresh watermelon
60 g white sugar
200 g finely diced watermelon, to serve
100 g white sugar
20 g ginger, chopped

Steps:

  • Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool.
  • Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze.
  • When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture.

Nutrition Facts : Calories 59.7, Fat 0.4, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 14.6, Fiber 1.1, Sugar 10.3, Protein 1.2

WATERMELON GRANITA



Watermelon Granita image

A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It's also a perfect midafternoon cooler for a vacation house full of children.

Provided by Mark Bittman

Categories     easy, dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 3

1 pound watermelon
2 tablespoons sugar
2 tablespoons lemon juice

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.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 7 grams

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