Boozy Watermelon Raspberry Granita
So, truthfully I made this granita last weekend. I had hoped it would freeze in time to photograph it for the blog but it didn’t and I lost all my good daylight. (Hence my lack of blog post last week.)
When it was ready later that night I tried some, and it was good. So good that I had a hard time not sampling it through out the week. Just a little here and there …
Or so I thought. I had actually eaten so much that I could only take a corner shot of the pan yesterday!
I never knew that raspberry and watermelon were so good together. And the booze … it’s there but so discrete you can hardly tell.
It’s sweet and then tart with a light boozy finish. Perfect for a spring or summer dessert. Or perfect to sneak bit by bit out of the freezer every night after dinner 😉
Boozy Watermelon Raspberry Granita (Adapted from Food Network’s non boozy recipe)
1 pint raspberries
1/2 cup sugar
4 cups cubed seedless watermelon
1/4 cup raspberry vodka
1. Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.
2. Press the raspberry mixture through a fine-mesh sieve to remove the seeds; let cool.
3. Puree watermelon cubes in a blender or food processor. Press the watermelon mixture through a fine-mesh sieve. Combine and mix the raspberry and watermelon mixtures. Add 1/4 cup raspberry vodka and mix again.
3. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.
4. Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.