This summer has been a real hot one. Temperatures have been hitting higher numbers than previous years. If you haven’t noticed yet, I am a bit of a dessert queen so here’s an obligatory post for a sweet treat this to beat the heat! After all, there’s nothing like finishing the day off on a sweet note. What’s better about summer is all the great finds at the local farmer’s market! This weekend, I picked up a beautiful watermelon and fresh mint from one of the vendors. Local vendors means more fresh and tasty, quality ingredients, and supporting farmers in our own backyard. If there’s one thing that’s powerful about food, its the ability to bring people together – a sense of belonging and community.
If you’re looking for an easy, quick, seasonal, refreshing dessert, here it is! Just three ingredients, and one blender.
Watermelon Mint Granita
MAKES: About 1.25 Litre (5 servings)
PREPARATION TIME: 15 MINUTES. TOTAL TIME: 4 HOURS.
EQUIPMENT: Blender, Cutting Board and Knife,
- 1 Small Watermelon (approximately 5lbs)
- 3 Limes, Juiced
- A handful of Mint Leaves
- Cut watermelon into chunks, removing the fruit flesh from the rind. Using a small spoon or tip of the knife, remove water melon seeds. Place watermelon chunks into the blender.
- Add juice of three squeezed limes and a handful of mint leaves. Pulverize on high until smooth.
- If you have an ice cream maker, pour mixture into ice-cream maker and process according to manufacturer’s instructions. Otherwise, pour mixture into a shallow metal pan and freeze until ice crystals form around the edges (about 30 minutes). Stir the crystals into the centre of the pan and return into freezer. Repeat every 20 minutes until all liquid is frozen.
- Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1½ hours. Serve in chilled dishes. The sorbet will freeze hard if left in the freezer for more than a few hours. Just set it on the counter for about 20 minutes, or until it is scoopable.
Per Serving (1 serving)
Calories: 140 kcal
Fat: 0.7 g
Carbohydrates: 35.5 g
Fiber: 2 g
(Net Carbohydrate: 33.5 g)
Protein: 3 g
A source of:
5 and a half servings of Vegetables and Fruit from Canada’s Food Guide