John Myers
Watermelon Granita with Basil
The perfect watermelon granita with basil recipe with a picture and simple step-by-step instructions.
- 1 kg Watermelon meat
- 1 Handful Basil leaves
- 2 -3 Limes
- 2 -3 tbsp Agave syrup or similar
- Remove the meat from the melon and weigh 1 kilo in a bowl. Use a knife to roughly chop the melon pieces by simply going through the bowl with the blade.
- Add the basil leaves and finely puree the whole thing with the hand blender.
- Squeeze the limes and add 6 tbsp to the melon mixture, some of the pulp can also be added.
- Depending on your taste, add 2-3 tablespoons of agave syrup, sugar or another sweetener of your choice.
- Puree everything again vigorously and then rub through a fine sieve.
- Put this mixture in a wide bowl and cover it in the freezer. Every 1 / 2-1 hour remove the ice crystals from the edge with a spoon and stir well. If the ice crystals get too big, you can also use a potato masher to break them.
- It may take eight to twelve hours for the granita to freeze through.
- Alternatively, you can of course prepare the granita in an ice cream maker.
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