Watermelon Granita

Photo by Brian Barkwell

From the kitchen of Brian Barkwell

Discard rind & seeds from a 2 lb wedge of watermelon.

Purée in blender.

Add:

1/2 c sugar

2 Tbsp lime juice

pinch of salt

Pour into an 8″ glass baking dish.

Freeze for 1 hour, then stir.

Freeze solid.

When ready to serve, scrape with a fork into glasses.

Garnish with chopped mint.


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