Best 7 Watermelon Granita Parfait Recipes

WATERMELON GRANITA

Steps:

• Pulse watermelon, sugar, and lemon juice in a food processor untilsmooth. Pour into an 8-inch glass baking dish and freeze. Scrape with a fork into 8 glasses or bowls and serve.

GRANITA AND WATERMELON PARFAIT

Steps:

• To make the granita, bring water and sugar to a boil, remove from the heat and allow to cool. Mix with the juice and pour into a loaf pan. Place in freezer and stir with a fork every hour or so until mixture resembles frozen slush. To make the panna cotta, scald cream and milk together with sugar. Soften the gelatin in cold water, drain well, and add to hot milk. Strain and cool. To assemble: In a tall parfait glass, layer the watermelon chunks, the cream, more chunks and finally the granita.
• Asti, Michele Chiarlo

WATERMELON MOJITO GRANITA

Steps:

• Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
• Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
• Serve in a shallow bowl or a nice glass.

WATERMELON GRANITA

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.

WATERMELON GRANITA

Steps:

• In a small saucepan stir together the water, the sugar, and the crème de cassis, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 5 minutes. Transfer the syrup to a bowl and chill it, covered, until it is cold. In a blender puree the watermelon in batches, forcing it as it is pureed through a coarse sieve set over a large bowl, pressing hard on the solids. Stir into the watermelon puree the syrup, the lime juice, and the bitters and transfer the mixture to an 8-inch-square metal pan. Freeze the mixture, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, our until the granita is firm but not frozen solid. Scrape the granita with a fork to lighten the texture and serve it immediately.

WATERMELON GRANITA WITH CHAMPAGNE

Steps:

• Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
• Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.

WATERMELON GRANITA

Steps:

• Process 1kg of the watermelon (reserve remaining watermelon pieces) until almost smooth.
• Combine the sugar and 1/3 cup water in a small saucepan and over moderate heat cook and stir for 2 minutes or until sugar dissolves.
• Remove from the heat and add juice and half the mint and cool.
• Combine pureed watermelon and syrup in a large jug and strain mixture into a 30cm x 30cm (base measurement) slice -an .
• Discard any seeds and mint.
• Freeze granita for 30 minutes and then using a fork scrape granita into flakes, repeat freezing and scraping process every 30 minutes for 3 hours or until set.
• Spoon reserved watermelon pieces into chilled serving glasses and top with granita and remaining mint.