Watermelon is in full force at fruit purveyors all over Malta and Gozo. Watermelon is one of those fruits that indicate the welcome of summer. A fruit which is abundantly in supply but so underutilised. A crop which celebrates the endeavours of Malta’s farming community before the hot summer streak kicks in.
The heat is on. It is time for something crisp, fruity and icy. Something to enjoy by the seaside or pool. Our suggestion is a nice pinkish watermelon granita. Making your own granita can be easy-peasy as long as you remember to fork the mixture in hourly intervals. Ofcourse if you have an ice-cream maker, then that might make things a bit easier for you.
Today is a Sunday and we believe we should keep it simple. We have a few other ideas on how to utilise the watermelon but not today.
Also don’t hesitate to flavour your granita with your own favourite white spirit. Some booze makes the afternoon even more relaxing.
Watermelon Granita
Equipment
- Food Processor
- Tray (preferably with lid, has to fit on the shelf of your freezer)
- Sieve
Ingredients
- 500 grams Watermelon (skin removed)
- 1 Lemon (zest and juice)
- 1 drop Orange Blossom / Ilma Zahar (optional)
- 1 pinch Sea Salt
Instructions
- Place all the ingredients in a food processor and blend until you get a consistent puree.
- Pass the mixture through a sieve into a flat baking tray. Discard any remaining solids and seeds.
- Cover the tray with plastic wrap (cling film) and transfer to a freezer.
- Every 2 hours take out the tray and flake the mixture with a fork. You might need to do this up to 3 to 4 times. The more you flake the mixture the more smaller the consistency is.
- Once ready you can serve by scraping with a tablespoon.
Notes
Did you try this recipe?
Please let us know how it turned out for you! Send us an e-mail or tag @maldonadobistro on Instagram and hashtag it #amaltesepantry.
