How to Master the Granita, Summer’s Best No-Cook Recipe
Jul. 28, 2016
The granita: so hot right now. It’s popping up on menus everywhere, but what is it, exactly? For one, it’s a semi-frozen treat made with fruit and sugar. And secondly, the granita promises to solidify your place in the hosting hall of fame—particularly if you finish this mint-and-watermelon version with a confident float of Patrón.
Tequila Granita
- ½ whole seedless watermelon, cut into about 8 cups of chunks
- 2 whole limes, juiced
- 8 sprigs of mint
- ⅓ cup sugar
- 1 oz Patrón Silver, chilled
In a blender, blend the watermelon, lime juice, mint leaves and sugar until smooth. Transfer the mixture to a 9-by-13-inch baking dish. Freeze for 2 or 3 hours, then begin to lightly scrape the top frozen layer. Return the pan to the freezer with the shaved ice on top; remove a couple of hours later and continue scraping. Repeat the periodic scraping process until the entire mixture is shaved. Store in the freezer, covered in plastic wrap, until ready to serve. Right before serving, top with thePatrón Silver, then serve in coupe glasses with a twist of lime.
