In case you haven’t heard, Philly has a crush on water ice. Water ice, for those of you who aren’t in PA and are questioning what other kind of ice Philly could have, is also known as Italian ice.
Anyways, Philly loves water ice like it loves grinders and soft pretzels and Cliff Lee. And I’ll give it to them: water ice is delicious. Every establishment worth its salt right now is selling the stuff – including all the little food carts I pass on my walk.
The advertising coupled with the heat makes me want some all.the.time. (surprising given my crush on ice cream)
But, when you could make granita, why would you buy water ice?
Yeah. Granita. Doesn’t it just sound exotic and delightful? Well, it is. And a watermelon granita is unbelievably easy to make. You just need a little freezer space and a penchant for devouring cold things during hot weather.
Watermelon Granita from B.A.
4 cups seedless watermelon, cubed (you 4 lb of melon with rind to get 4 cups of usable fruit)
1/3-1/2 cup sugar, depending on the sweetness of your melon
1 Tbs. lime juice (in a pinch, lemon is ok)
Puree everything in a blender, then pour it out onto a rimmed baking dish (9x9x2) and toss it in the freezer on an even surface. (It’s worth having to play freezer Twister to get it in there.)
After an hour, stir it up, mashing the frozen parts with the back of a fork. After two more hours in the freezer, use a fork to scrape it up so you form icy flakes. If you’re not eating it immediately, be sure to scrape it up again before you serve it.
Watch out – it’s unbelievably refreshing.