Watermelon Granite

Recipe from Francesco Antonucci

Adapted by Molly O’Neill

Published June 27, 1992

Total Time
2 hours
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—Molly O'Neill

Featured in: FOOD; A Jolt of Cool

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Ingredients

Yield:Four to six servings

  • 3 cups watermelon puree

  • ⅓ cup superfine sugar

  • ¼ cup fresh lemon juice

  • 4 sprigs fresh mint

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

17 grams carbs; 67 calories; 1 milligram sodium; 1 gram protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the watermelon puree, sugar and lemon juice in a large shallow pan. Put it in the freezer and stir every 20 minutes until no liquid remains, about 1 ½ to 2 hours. Serve with sprigs of fresh mint.

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nikkileeks

To make the purée if you’re not buying a frozen one, just strain a blended melon through a fine sieve. Also add a tablespoon of Tequila or Vodka to keep from freezing rock hard .

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Credits

ADAPTED FROM FRANCESCO ANTONUCCI, CHEF OF REMI RESTAURANT IN MANHATTAN.

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