Watermelon Ice

High summer is watermelon season, and, on a hot day, nothing is more refreshing than a cold slice of the crisp fruit—except for this ridiculously simple icy dessert (known as a granizado in Spanish), which ramps up the watermelon’s chill factor one more notch.

 

Watermelon Ice

 

2 lb. (1 kg) watermelon

2 1/2 cups (12 oz./375 g) crushed ice

1/4 cup (2 oz./50 g) sugar

Fresh mint leaves for garnish

 

Cut the watermelon into chunks, cutting away the peel and removing the seeds. Place the chunks in the freezer until solid, at least 2 hours.

 

In a blender, combine the watermelon with the crushed ice and sugar. Blend briefly just until combined. Spoon into small bowls or glasses and garnish each serving with a few mint leaves. Serve with both a spoon, a straw or both.

 

 

 

Find more than 100 recipes for the simple, unassuming and satisfying food of the Spanish countryside in Rustic Spanish, by Paul Richardson.