I bought the copy of Fine Cooking magazine for its cover: a gorgeous photo of strawberry shortcake that was so luscious I could all but smell the strawberries. The recipe for the watermelon granita was lagniappe.
I made it for my book club last week and it was delicious.
1/4 vanilla bean
1 Tbs. good-quality loose black tea, such as English Breakfast (I used a Lipton tea bag)
2/3 cup boiling water
2 Tbs. granulated sugar
3 cups puréed watermelon (from about 4 cups diced, seeded watermelon)
1 Tbs. fresh lemon juice
Sweetened whipped cream (optional)
I didn't detect much tea flavor in the finished product. I bet you could use lemonade or other fruit juice in place of the tea, if you don't happen to have any tea on hand.
Split the vanilla bean and scrape out the seeds. Put the vanilla seeds and tea in a small bowl (save the pod for another use). Add the boiling water and steep for 10 minutes. Add the sugar and stir gently to dissolve.
Or just add a bit of vanilla extract to 2/3 cup strong sweet tea.
In a large bowl, combine the watermelon purée, lemon juice, and 1/4 tsp. salt. Strain the tea mixture into the watermelon mixture and stir to combine. Pour into a 9x9-inch metal baking pan, cover with plastic wrap, and freeze. After 1 hour, stir and scrape the mixture with a fork, repeating every 30 to 40 minutes, until the mixture has an icy shard-like consistency, about 3-1/2 hours total.
To serve, scrape the granita into chilled bowls, and top with a dollop of sweetened whipped cream (if using).
nutrition information (per serving):
Calories (kcal): 35; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 9; Polyunsaturated Fat (g): 0; Sodium (mg): 35; Cholesterol (mg): 0; Fiber (g): 0;