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Recipe
Watermelon granita
(Granizado de sandia)
Difficulty: Easy
Watermelon granita. Photo by: Toya Legido/©ICEX.
Wine Match
Federico Oldenburg/©ICEX
To enhance the fruity sensation of this delicious crushed ice drink, a good option is to enjoy muscatel wine from Alicante –suggestively sweet but well balanced by generous acidity.
150 gr superfine sugar
250 ml rich Spanish white wine
2 kg ripe Spanish watermelon
juice of 1/2 lemon
5.25 oz superfine sugar
8.875 fl. oz rich Spanish white wine
4.5 lb ripe Spanish watermelon
juice of 1/2 lemon
0.625 cup superfine sugar
1 cup rich Spanish white wine
4.375 lb ripe Spanish watermelon
juice of 1/2 lemon
Put the sugar and wine in a saucepan and heat gently for about 4 minutes to allow the sugar to dissolve. Stir the mixture, remove from the heat and leave to cool.
Cut the watermelon into slices, reserving some of them for decorating the granita. Remove the watermelon flesh from the skin, place it in a food processor and process briefly. Tip the pulp into a sieve and push all the flesh through with the back of a ladle. Discard any pips and grainy bits left in the sieve.
When the wine syrup has cooled, add the watermelon pulp and the lemon juice and stir. Pour the mixture into a freezer proof container and freeze for 2 hours. Remove from the freezer, scrape the frozen mixture from around the sides into the centre using a fork and re-freeze. After a further 3 hours, fork over again to get a flaky effect and serve. If the granita is left in the freezer for longer and becomes very hard, take it out of the freezer 15 minutes before you need it and fork over again before serving.
Preparation by: Sonia Fuentes/©ICEX
Use the reserved fine watermelon slices to decorate.
Energy (kcal): 150
Energy (kJ): 630
Protein (g): 0.7
Fat (g): 0.0
Carbohydrates (g): 29.0
Fibre (g): 0.8
Potassium (mg): 247.7
Vitamin C (mg): 13.0
Vitamin A (μg): 28.7
Information provided by: The Spanish Nutrition Foundation (FEN)
