People_USA_June_26_2017
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
food<br />
8 cups chopped seedless<br />
watermelon (about 4 1 ⁄ 2 lbs.)<br />
2 tbsp. pure maple syrup<br />
2 tbsp. fresh lime juice<br />
Fresh mint, for garnish<br />
ERICA REID<br />
Watermelon<br />
Granita<br />
THE AUTHOR OF SHUT UP AND<br />
COOK! SHARES A FROZEN<br />
DESSERT ‘PERFECT FOR<br />
SWELTERING SUMMER DAYS’<br />
1. Add watermelon, maple syrup<br />
and lime juice to a blender. Process<br />
until smooth, about 30 seconds.<br />
Pour watermelon purée into an<br />
8-inch-square baking dish. Cover<br />
with plastic wrap, and freeze 3 hours.<br />
2. Remove dish from freezer, and<br />
scrape surface of mixture with a fork<br />
until it resembles a slushy. Cover<br />
with plastic wrap, and freeze 3 more<br />
hours. Just before serving, scrape<br />
entire granita with fork until it<br />
resembles fresh snow. Divide among<br />
bowls; garnish with mint leaves.<br />
Freeze leftovers in a freezer-safe<br />
container up to 2 weeks.<br />
Serves: 6to8<br />
Active time: 10 minutes<br />
Total time: 6 hours, 10 minutes<br />
(includes freezing)<br />
FOOD STYLIST: TORIE COX; PROP STYLIST: HEATHER CHADDUCK HILLEGAS; INSET: COURTESY NICOLE GARNER PHOTOGRAPHY<br />
NEW<br />
<br />
®<br />
<br />
<br />
FIND THEM IN THE<br />
SNACK BAR AISLE<br />
Photograph by GREG DUPREE<br />
By Ana Calderone, Sonal Dutt, Jessica Fecteau and Catherine Kast<br />
® ,, ©<strong>2017</strong> Kellogg NA Co
Change language