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Watermelon Granita

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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. _MG_6393

 

_MG_6387It 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). _MG_6406

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Watermelon Granita (adapted from Food & Wine)

1/3 cup sugar
5-6 cups 1-inch watermelon cubes, seeds removed
2 tablespoons fresh lemon juice

In a small saucepan, combine the sugar with 1/3 cup of water and bring to a boil over high heat, stirring, until the sugar dissolves. Transfer the syrup to a blender or food processor, add half of the watermelon cubes and lemon juice and pulse until smooth. Add the remaining watermelon cubes and blend until smooth.
Pass the puree through a coarse strainer, pressing down on the solids. Transfer to a 1-lb. loaf pan  and freeze, stirring every 30 minutes with a fork, until all the liquid has frozen completely, about 3 hours. Will keep, covered, in the freezer for up to a week.

 

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