People_USA_June_26_2017

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® , , ©<strong>2017</strong> Kellogg NA Co ® (long, long, long) REAL GOODNESS TO HELP YOU STAY STRONG.
food 8 cups chopped seedless watermelon (about 4 1 ⁄ 2 lbs.) 2 tbsp. pure maple syrup 2 tbsp. fresh lime juice Fresh mint, for garnish ERICA REID Watermelon Granita THE AUTHOR OF SHUT UP AND COOK! SHARES A FROZEN DESSERT ‘PERFECT FOR SWELTERING SUMMER DAYS’ 1. Add watermelon, maple syrup and lime juice to a blender. Process until smooth, about 30 seconds. Pour watermelon purée into an 8-inch-square baking dish. Cover with plastic wrap, and freeze 3 hours. 2. Remove dish from freezer, and scrape surface of mixture with a fork until it resembles a slushy. Cover with plastic wrap, and freeze 3 more hours. Just before serving, scrape entire granita with fork until it resembles fresh snow. Divide among bowls; garnish with mint leaves. Freeze leftovers in a freezer-safe container up to 2 weeks. Serves: 6to8 Active time: 10 minutes Total time: 6 hours, 10 minutes (includes freezing) FOOD STYLIST: TORIE COX; PROP STYLIST: HEATHER CHADDUCK HILLEGAS; INSET: COURTESY NICOLE GARNER PHOTOGRAPHY NEW ® FIND THEM IN THE SNACK BAR AISLE Photograph by GREG DUPREE By Ana Calderone, Sonal Dutt, Jessica Fecteau and Catherine Kast ® ,, ©<strong>2017</strong> Kellogg NA Co
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