Watermelon Granita with Cardamom Syrup
Recipe from Food & Wine

Watermelon is a great source of vitamin C. Here, Marisa Churchill turns it into a fat-free granita, which she drizzles with a fragrant cardamom syrup.


Watermelon Granita with Cardamom Syrup
Stephanie Foley

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Servings: 6
Prep Time: 2 hrs 45 mins
Total Time: 3 hrs 15 mins
Related Categories: Desserts, European Cuisine, Fruit, Italian Desserts, Italian Ices, Watermelons
 
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Ingredients
  • 3/4  cup
    water
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  • 1 1/4  cups
    sugar
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  • 3  pounds
    seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
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  • 1  tablespoon
    fresh lemon juice
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  • 1 1/2  teaspoons
    cardamom pods, crushed
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Directions
1.
In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
2.
In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
3.
Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
4.
Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup, and serve immediately.
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