Refreshing Watermelon Granita with Balsamic Drizzle

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Refreshing Watermelon Granita with Balsamic Drizzle – Do you want something refreshing but not filling after a big meal? Check this summer dessert out. Make sure you use the good balsamic for this and you don’t need much to make it pop. If you like this dessert, try this quick cherry sorbet recipe HERE.

INGREDIENTS Refreshing Watermelon Granita with Balsamic Drizzle

1 round, organic seedless (as if by magic) watermelon

1/3 to 1 cup of organic domestic cane sugar, depending on the sweetness of the watermelon

aged Italian balsamic vinegar (the kind you save for special occasions)

METHOD

Carefully! split the watermelon and scoop into a food processor or big bowl.

Add about a third of a cup of the sugar (you can always add more).

Buzz or mash into a slush.

Pour into a 9×13 glass baking dish and carefully put into freezer.

Every 30 min or so, use a for to lightly mix or scrape it to keep it loose.

Serve in pretty dishes or a martini glass, with a drizzle of aged balsamic.

ALL ABOUT ELIZABETH DOUGHERTY

I love to cook! I have been cooking and writing about food for more than ten years. As the fourth generation of chefs and gourmet grocers in my family, my mother, Francesca Esposito and grandmother, Carmella served as major influences in my early cooking years. As a teenager, my family sent me to Europe where I became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under an amazing Swiss-German chef.  I managed to graduate at NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. I also have a Nutrition Certificate from Cornell University.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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