When I was little, I was obsessed with the color pink. All of my clothes were pink, my bedroom was pink, my cousin Kari and I even talked about how we would one day live in an entirely pink house. Needless to say, this hasn’t happened (yet), particularly given that my current roommate probably wouldn’t be too pleased. But I can post recipes in my favorite hue, and given the last couple of posts, there seems to be a trend.
It hasn’t been particularly hot in NYC yet, but this granita is still super refreshing. It’s a great way to use up the other half of that watermelon that you bought but didn’t get a chance to eat – plus, you could add tequila or rum and make it into an adult slushie (which obviously, we did).
Watermelon Granita (adapted from Food & Wine)
5-6 cups 1-inch watermelon cubes, seeds removed
2 tablespoons fresh lemon juice