This granita is a fresh summer treat with a surprising twist. This is a semi-frozen dessert from Sicily made from water, sugar and flavorings such as fruit or herbs. You keep scraping it loose with a fork as it freezes, giving it a grainy, icy texture. The sweet watermelon and honey combine beautifully with the freshness of lime and basil. A touch of Zeeland Salt Black Pepper and a pinch of Zeeland Salt Pure finish it off.
6
Easy
10 minutes + 3-4 hours in the freezer
Place the watermelon, basil, pepper, salt, lime juice and honey in a blender. Blend on high for a minute, until the basil is well ground and the mixture is nice and smooth.
Pour through a fine sieve into a low, freezer-safe bowl. Put it in the freezer and let it stand for about two hours.
Remove the bowl and use a fork to scrape off the first ice crystals. Put it back in the freezer and repeat this process every hour until you have an airy, granular texture. This usually takes about three to four times.
Serve the granita in cold glasses. Delicious with some extra basil or a piece of watermelon on the side.
Prefer a quick finish? Make it a slushy
Put all ingredients together with two cups of ice in the blender. Blend until you have an icy drink. Pour into six glasses and garnish with a basil leaf or lime slice. Optionally, you can briefly salt the rims of the glasses for an extra kick.
Do you enjoy standing in the kitchen and have a favorite recipe that goes well with Zeeland Salt? Share it with us and who knows, maybe it will be featured in our blog soon! Contact the editors at info@zeeuwschezoute.nl.
Credit header: © iStock – nitrub
