Watermelon-Mint Granita

The other day Ali posted on her status that she wanted watermelon. Hopefully she found one somewhere at a market. I look forward to hearing how they will celebrate the 4th of July in the Dominican Republic. I am not a huge fan of watermelon... it's not that I don't like it, I just prefer other melons, plus I never understood why someone would actually want to eat something that you have to pick the seeds out of while you eat it! I know they make seedless versions and this recipe is best with one of those small, seedless varieties. It is perfect for a hot summer day. I think it would be a great addition to your Independence Day celebration this weekend. It is ultra-simple to make!

Watermelon-Mint Granita

1 small seedless watermelon
1 large bunch fresh mint
1 large lemon
2 cups water
2 cups sugar

In a saucepan, heat the water until it is just simmering. Pour in the sugar and stir on the heat until all of the sugar dissolves. Toss in 1/2 of the mint, stems and all, remove from the heat and allow to cool completely. While the simple syrup cools, cut the watermelon up into chunks. You should have about 8 cups (roughly). Remove the mint leaves from the remainder of the bunch discarding the stems. Zest and juice the lemon. Place the melon, mint, lemon juice/zest and cooled simple syrup (remove the mint leaves/stems that have been steeping in it) into a blender container and blend until smooth. Pour into a 9x13 glass baking dish and place in the freezer for at least 4 hours. You can scrape it with a fork every hour to create fluffy ice crystals or you can be lazy and cut it up after it is frozen through.

This works well with any melon, so try it with cantaloupe or honeydew, or all three and serve them together - that would be pretty!!

Keep cool this weekend! It's gonna be a scorcher!