Herb-Infused Watermelon Granita
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Christine Murphy's watermelon granita provides a refreshing compliment to the swordfish and pineapple kebabs she created for the Cook of the Week Challenge.
Mark Welsh | Staff Photographer
½ large seedless watermelon
½ cup honey
3 tablespoons fresh mint, chopped
2 tablespoons fresh ginger, grated
Cut watermelon into cubes, discarding rinds, you want 4 to 5 cups. Using a blender or food processor, purée watermelon 2 cups at a time, until smooth. Add ½ cup of honey, fresh mint and ginger. Blend another minute so flavors infuse the juice.
Pour the mixture into a 9-by-13-inch pan and put in the freezer. After 1 hour stir the mixture. Cover with plastic wrap or foil and freeze for an addition for 2 to 3 hours. Use a fork to scrape the granita to form icy crystals. Transfer the granita crystals to a bowl with a tight fitting lid, so that you can store it in your cooler covered with ice on the day of the tailgate party. Granita can be made 3 days ahead. Serve in cups with the meal.
Cook's note: You may substitute various fresh herbs, I also tried basil and lavender.
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