The high water content -- more than 90 percent -- of watermelon makes it the ideal ingredient for a granita-style dessert. Campari and freshly squeezed lime juice add a bracing dash of tartness.
- Yield: Makes 5 cups
Source: Martha Stewart Living, July 2001
- 4 pound wedge of watermelon
- 1/2 cup superfine sugar
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons Campari
Remove rind from watermelon, cut into 2-inch chunks, and remove seeds. Arrange in a single layer on a parchment-lined baking sheet, or in a resealable plastic bag; place in freezer until frozen, about 1 1/2 hours. (Transfer to airtight freezer bags if not using immediately.)
Place frozen chunks in a food processor; process until smooth. Add sugar, lime juice, and Campari; process until fully incorporated, about 5 minutes, scraping down as necessary. Freeze in an airtight container, at least 2 hours, until firm. Stir if juice starts to separate from ice.