When I was growing up, my mom, whose parents were Sicilian, used to make a delicious lime granita that she made in a metal pan and used to scrape into dishes for us to eat during the hottest days of summer. I knew when I saw the pan come out that we were going to have something refreshing, light, and delicious.
Granita falls somewhere between a snow cone and a sorbet. It is granular, yet soft. Sometimes my mom made it out of watermelon. I remember thinking it was heavenly.
In an attempt to make something for my son Luke, who loves watermelon, I decided to try making a Sicilian watermelon pudding or a gelo di melone, as it is known in Italy. It sounds weird, but is oddly refreshing and light, not unlike the granitas that my mom made.
All you need to make it are a few simple ingredients found in your pantry along with a nice ripe watermelon! I think it tastes even better with a dollop of whipped cream, chocolate chips, and pistachios. Try it for yourself and see what you think!
Ingredients
4 cups cubed watermelon
1/3 cup granulated sugar
3 tbsps. Cornstarch
1 tsp. vanilla extract
For serving:
Whipped cream
Chopped pistachios
Chocolate chips
1. Place the cubed watermelon in a food processor and process until smooth. Remove the pulpy juice, dump it into a wire mesh strainer over a bowl and discard any pulp, retaining the juice. You should have about 2 cups of watermelon juice.
2. Place the juice in a saucepan and add the granulated sugar and cornstarch. Cook the mixture, stirring frequently until the sugar dissolves over medium high heat. Reduce the temperature to simmer for 4 minutes or until the mixture is thick and coats the back of a spoon. Add 1 tsp. vanilla and remove from the heat.
3. Fill four ramekins with the watermelon pudding. Cover with plastic wrap and keep in the refrigerator for up to 4 hours until ready to serve.
4. Top with whipped cream, chopped pistachios and chocolate chips for serving.
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