Summer is here and so are the watermelons! Every barbecue and picnic would not be complete without watermelon. Remember those huge watermelons that used to be in the stores? Did you have watermelon seed spitting contests with all of your siblings and cousins? I bet you did! Everyone’s faces were covered in pink, sticky liquid. You probably miss that. Right now watermelons are in those giant bins at grocery stores but they will soon be available from local farms or maybe even your own home garden. These smaller varieties we see now are perfect for just two people. There’s more to watermelon than just cutting it up and serving. With a little creativity, you can serve watermelon in many other ways.
One of my family members cannot have dairy products so I’ve been cooking most of our food dairy-free for about 2 years. It has now become a way of life. The other day I had a quantity of watermelon that I wanted to do something with. The idea for a refreshing granita popped into my head. What is a granita? A granita is a unique Italian dessert usually made from sugar, water and flavoring.
- 4 cups of watermelon chunks
- 1 cup strawberries, hulled, fresh or frozen
- juice of 1 lime
- 4 tablespoons sugar or preferred sweetener
Assemble ingredients for the granita. If using fresh lime juice, juice the lime. If you are using bottled, measure out equivalent amount. Place watermelon and the strawberries in a blender or food processor. Pour in lime juice and add sweetener. You can make this without sugar but it really kicks the flavors into gear. You could use honey, agave nectar, stevia or coconut sugar. Less or more sweetener can be used to suit your taste.
Blend all ingredients until smooth. If you prefer a chunkier granita, stop blending before all of the pieces are pulverized.
Select a shallow dish to pour your mixture into. A glass, oven-safe container is usually a good choice. Pour the slurry into the dish. Cover with plastic wrap and place in a stable spot in your freezer for about 3 hours. Freezers will vary.
After the time is up, check on your frozen creation. It should not be frozen solid but be somewhat firm. Using a fork, scrape the frozen slush to make the granita. If it seems too firm, just let it sit for a bit until it is workable.
After you have scraped up enough granita, spoon the dessert into glasses or pretty dishes. Garnish with mint or lemon balm leaves if you like. This recipe makes 4-5 servings. Keep any remaining granita in the freezer. Mixture will freeze solid, so plan enough time for thawing if you want to serve any left over portions.
There you have it! One healthy, vegan, gluten free, summertime dessert. It really is very refreshing. Even my pickiest eater loved it and ate every last drop. Try this easy summer recipe, I think you will really love it!
The garden has been slowly taking off. The flower beds are blooming right on time but the vegetable garden has been slow. My beets are still in the miniature stage. Chard is also behind. I have to attribute it to the very slow start we had with the weather. I’m continually surprised at the hope that I have for next years garden even when things don’t turn out like I planned this year. The peas are doing well. We eat them while we are tending the garden. I have a pea recipe in mind but they rarely make it to the house! I hope your garden is doing well. Thanks for checking out my recipe post this week here at Everlongardener! I really hope that you give it a try!