Watermelon Granita

I love Granita!  In case you don't know what that is, it's an Italian frozen dessert that's similar to a sorbet.  I've always wanted to try to make my own and, with some inspiration from my Bon Apetit magazine, today seemed like the perfect day.

WATERMELON GRANITA 

4 cups (1 3/4 lb.) cubed seedless watermelon

1/2 cup sugar

1 Tablespoon fresh lime juice

Puree all ingredients in a blender until smooth. 

Pour into a 9x9x2 metal baking pan. 

Freeze mixture for one hour.

Stir, mashing any frozen parts wit hthe back of a fork.

Cover and freeze mixture until firm, about 2 hours.

Using a fork, scrape granita vigorously to form icy flakes. 

Can be made 3 days ahead.

Cover tightly with foil and keep frozen.

Give it a quick scrape before serving.

From everything I've read about making Granita, it's all about the timing.  As soon as you put your base in the freezer, set a timer for 60 minutes.  If you don't do this, you will forget, resulting in a solid block that's tough to scrape.  After the first hour, the liquid will become slushy; mash down any big chunks.  Two hours later, scrape the entire surface until it's as flaky as shaved ice.  If you forgot to set your timer this time, all is not lost.  Start scraping, and scraping... and scraping...

Watermelon Granita!  Can't wait to try my next fruity flavor!