Today is so exciting! I have teamed up with some of my favorite bloggy friends to bring you:
1. Melissa of Hollyhocks & Honeybees
2. Emily of The Benson Street
3. Candice of She’s Crafty
4. Ashley of flats to flip flops
5. Adrienne of Free Time Frolics
6. Andie of Maybe I Will
7. Kaylynn of Among the Young
Here we go! Today, I’m sharing a family favorite : a watermelon granita. What’s that? Kelsey described it as a “Grown Up Slushy.” We found this recipe from Kelsey’s Essentials.
I felt a special connection to Kelsey because we both attended Brigham Young University and we were both Cougarettes. We weren’t on the team at the same time, but I saw her on campus frequently and she was always so sweet to me. I was the stalker wanna-be Cougarette and she was the cute, bubbly, talented girl on the team I so desperately wanted to be a part of.
ANYWAY! When I saw this recipe on her show, I was so intrigued because it was a) easy and b) a great way to use up a bunch of watermelon and c) it looked beyond delicious. Again, the thought of a “grown up slushy” was so exciting to me. YUM. You can look at Kelsey’s recipe HERE – I made some small changes to make it a little easier.
- ¼ cup fresh lime juice
- 6 cups roughly chopped seedless watermelon (about 2 pounds)
- ½ cup sugar
- 1 lime, zested
- 1 (2-inch) piece ginger divided, 1-inch cut into coins, 1-inch peeled and grated (I used my Gourmet Garden ginger instead - about ½ tsp)
- Fleur de sel, for garnish (I used regular sea salt - it was delightful)
- 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 ½ cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger.
- 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.(Or don't!)