Best Watermelon Mojito Granita Recipes

WATERMELON GRANITA

Steps:

• Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in cups.

WATERMELON MOJITOS

Steps:

• Use a mortar and pestle to mash the mint leaves. Remove and discard the rind and seeds of the watermelon. Put the fruit into a food processor fitted with the steel blade and puree. Put the mashed mint into a large pitcher with 2 cups of pureed watermelon, the rum, simple syrup, and lime juice and stir to combine. Pour the mixture into a pitcher for serving.
• Place ice cubes in 6 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint and spears of watermelon. Serve ice cold.

WATERMELON MOJITO GRANITA

Steps:

• Remove rind from watermelon; dice into large cubes. Add watermelon, water, sugar, and mint leaves to an electric blender. Blend until pureed.
• Pour in rum and give it a couple of stirs to incorporate. Pour mixture into a 9x12-inch pan and place in the freezer for 4 hours. Scrape the mixture with a fork every 1 to 2 hours. It will not freeze completely due to the rum.
• Serve in a shallow bowl or a nice glass.

WATERMELON MOJITOS

Steps:

• Place cubed watermelon in a blender and blend until smooth. Pour into a bowl through a mesh strainer to remove pulp. Measure out 2 cups of strained watermelon juice and set aside.
• Place mint leaves in the bottom of a pitcher. Pour in 1/2 the watermelon juice; muddle mint leaves with a muddler or the bottom of a wooden spoon.
• Pour remaining watermelon juice, lime juice, rum, and simple syrup into the pitcher. Fill with ice and top with club soda. Serve.

WATERMELON GRANITA

Steps:

• Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.