Monday, August 20, 2007

Watermelon Prosecco Granita

Copyright 2007 by Cooking With The Single Guy

3 cups watermelon puree
1 cup Prosecco (or your favorite sparkling wine)
1/2 cup sugar
mint for garnish

Chop up a fresh, seedless watermelon into cubes and then create puree by pulsing in a blender or using a hand blender. Strain your puree through a sieve or strainer to remove any chunks or stray seeds. Whisk sugar into your watermelon puree and set aside for a few minutes to allow sugar to dissolve.

Whisk Prosecco into the watermelon puree and then pour the blended ingredients into a 9"x13" glass baking dish or any shallow dish you have available. Place into freezer for four to five hours. Remove and then rake the ice with a fork to create your granita. Serve in martini glasses and garnish with mint.
Makes 4 to 6 servings.

TIP: If you have superfine sugar, that's even better because that'll dissolve faster instead of regular sugar. Superfine sugar is often sold in the baking section and is used a lot for mixing in drinks because it can dissolve quicker in the cold.

ICE SCRATCHING: How long your granita takes to form depends on how shallow your dish is. If you don't have a big shallow dish, you can still use a regular deep dish, but it'll help if you periodically check on your ice and stir it with a fork. If you keep your granita past a day, be sure to cover it with an air-tight cover to make sure it doesn't absorb other smells in your freezer.

1 comment:

Chubbypanda said...

I love watermelon. I think it's a ubiquitous Asian summer treat.