Watermelon Cardamom Granita – Refreshing!!
This summer has been awfully HOT! The temperatures in the east coast soared to 40 degree Celsius :(. We were always heading to the kitchen, hardly to cook, but mostly to the fridge to grab something cool. I had a huge watermelon sitting in my fridge for sometime. We ate plenty of it fresh, but then I have been wanting to try a granita recipe for quite sometime now. So I pounced upon this opportunity and here it is!
Granita is like a grainy sorbet and the best part is you do not need an ice cream maker to make it. The recipe is so simple that even a child can make it. It is absolutely refreshing. And what more, it is a fat free guilt less dessert. People who are watching their diet can substitute the sugar with substitutes. My mother always used to make watermelon juice with cardamom and I had to use it in this granita, as I love the subtle cardamom flavor with watermelon. Sounds weird??? Try it and then let me know!
Watermelon – 2 cups (deseeded and cut into chunks)
Lemon Juice – 2 Tbsp
Sugar – 4 Tbsp (add more if you would like to)
Cardamom powder – 1/4 tsp (optional, see note below)
NOTE: It can be difficult to finely powder cardamom seeds. An easier way to do this would be to combine a 4-5 cardamom pods(I usually don’t separate the seeds and the pod, you may do so if you want to) with 2 Tbsp of sugar and then finely grind.
- Puree all the ingredients together in a blender/food processor.
- Filter the puree through a coarse strainer (not a fine mesh, you do not want to discard the pulp) to remove any seeds. Pour the mixture into a flat bottom vessel, like a baking tray/pan. Place the pan in the freezer.
- After 30 minutes, use a fork to scrape the puree. Repeat this process every 30 minutes for 3-4 hrs until all the puree has frozen.
- Stir again before serving. Can be stored in the freezer for up to a week.