The three ingredient watermelon granita recipe with cream is not only refreshing but a breeze to put together. Pour, mix and freeze. Seriously! Can desserts be any easier?. You can make it 100% healthy or 1% less healthy. So Cheers my friends 🙂
If you are looking for watermelon recipes or 3-ingredient desserts, then Watermelon Granita is a great option. It’s simple and perfect to beat the summer heat. The satisfaction that it is homemade is ultimate especially when you see your kids enjoying it, and if the watermelon is sweet, then you don’t even have to add sugar.
Now the biggest problem is how to pick the best watermelon?
During one of my visits to a farmers market, I was told that a watermelon that had a deep yellowish patch where it rests on the ground is the right one to pick. I do try my best to follow that rule and succeed most of the time.
However, I guess the best ones are that comes out in the summer months and the ones found at the farmers market.
How do you make Granitas?
There are so many ways to make granitas. You can prepare a base by making a simple syrup by boiling 1:2 cups of sugar to water ratio. Then add the flavor of your choice. Plain lime, blueberry, raspberry, orange, you name it. It is a great way to use seasonal fruits and if you ever end up with a lot of fruits especially during one of the fruit picking getaway.
Finally, If you are looking for similar no-cook desserts then check this no-bake almond and pistachio kulfi/Popsicle. I must say, whoever tried it has sworn by the recipe.
“An obstacle is often a stepping stone.”
P.S: Check this Weeks blogging tips below the recipe:
The 3 ingredient watermelon granita dessert is not only refreshing but a breeze to put together. Pour, mix and freeze. Can desserts be any easier?. It is up to you If you want to make it 100% healthy or 1% less healthy. So Cheers my friends 🙂
- 2 cups watermelon puree
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- Sugar to taste
- 1 cup Heavy cream
Blend the watermelon cubes in a blender without any water. Add lime juice, salt, and sugar and blend again. Taste and adjust the flavors as needed.
Pour into a metal tin, something like 9 X 5 metal cake pan and cover with plastic wrap.
Similarly, add heavy cream to another metal pan, add about a tablespoon of sugar and stir. Taste and add more if needed. A subtle sweetness is perfect in this case.
Place both the metal pans in the freezer for about 2 hours till the sides begin to crystallize. Fork the mixture and freeze again for another 30 minutes.
Add a scoop or two of watermelon granita in a serving cup and top with frozen cream. Garnish with mint leaves if needed.
Add honey or maple syrup to sweeten the watermelon. Substitute the heavy cream with coconut milk.
For Tangy Indian style:
Season the watermelon puree with chaat masala (a tangy Indian spice) or amchur (dried mango) powder. Leave the cream out.
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