Inspired by the shaved ices sold on the city streets of her childhood, Chef Moss serves up a refreshing take on Italian-style granitas
Summer is in full throttle and my blender is my new best friend. From smoothies and gazpachos to refreshing fruit drinks — the blender is a great tool to help you get your nutrients without heating up the kitchen.
And what’s summer without watermelon and those amazing shaved ices sold on city street corners that flood my mind with memories? To keep cool, here is a simple yet glorious frozen treat inspired by Italian-style Granitas. Originally from Sicily, Granitas are related to sorbet and Italian ice, however, in most of Sicily it has a coarser, more crystalline texture.
Watermelon is an amazing fruit that keeps you hydrated and is loaded with antioxidants and lycopene which gives it its red color. Go ahead, put the lime in the coconut (milk) and eat it all up!
Watermelon Coconut and Lime Granita
- 4 cups cubed seedless watermelon
- 1 can (15 oz.) full fat coconut milk
- 2 TBSP fresh lime juice
- 2 TBSP granulated sugar (helps with the freezing consistency)
- Blend all of the above ingredients in a blender for 1-2 minutes.
- Pour into a metal or glass bread loaf pan, cover with plastic wrap and set in the freezer for 2 hours.
- Remove from the freezer and mix the granita together breaking apart any frozen lumps and return to the freezer covered with plastic wrap.
- Let it freeze solid, depending on your freezer, for another 3-4 hours or leave overnight.
- To serve, using a strong spoon or ice cream scoop, scrape the surface multiple times to build up a nice fluffy scoopful. Serve in a pretty bowl (garnish if you like with a fruit, mint leave or flower) and enjoy.
You may also enjoy eating Recipe: Vegan Chocolate Chip Cookies & Walnut Milk by Chef Christine Moss