Watermelon Granita with cheesy goodness — Sugar High Friday "Ice"

“Can I try this one?” said my mom while pointing at a watermelon (Me cala esta por favor?).

The grocer would then produce a long knife and cut off a small “pyramid” of watermelon flesh that gave my brother and I a chance to test whether the center was sweet enough for us. If we didn’t like it, the grocer would simply cut another pyramid until we found a watermelon of our liking.

Needless to say, I have yet to work the nerve to ask someone at Safeway or Buy-Low Foods to let me cut a slice to check whether I like their watermelons or not.

Instead, I’ve submitted to the ritual of hitting watermelons in the search of the hollow sound of watermelon goodness. I’m still unsure of what I’m listening for. Having been raised in the Chilean system of eating the watermelon before buying it, my watermelon-ears are underdeveloped.

Watermelon seemed like a good idea to make granita, and off I was in my icy adventure. By far the most boring part was getting rid of the seeds before throwing the watermelon in the blender. It is far more amusing to spit them out–especially at my brother (added bonus if it is at the grocer with seeds from the “pyramid”).

I had eaten watermelon sprinkled with salt before, and figured that frozen salty watermelon might work. To balance the salty, I layered the granita with sweetened frozen cream cheese (I wanted to use mascarpone, but my local grocery store was out, and my budget was tight anyway).

My friend Lili thought that it tasted way better once you mix the granita with the cheese into one single treat. I agree. It looks prettier to layer it, but tastes better if you mix it into one yummy slushy. If I made this again, I would also add more mint. I threw one spring in the blender, and the flavour was lost (Lili also thought mint liqueur would do the trick).

Sugar High Friday was hosted by Sarah from “The Delicious Life.” Thanks!

Watermelon Granita

1 lb watermelon
Syrup to taste (I boiled equal quantities of sugar and water, and added it bit by bit until sweet enough–depends on your watermelon. If you’re adding the cheese, keep the granita less sweet)
1/4 teaspoon salt
A spring of mint (or more)
A tiny amount of your spirit of choice (I used tequila, but whatever you have around. This is to lower the freezing point so the granita doesn’t freeze into one solid ice-cube).

* Blend the watermelon with the mint into juice
* Add syrup, salt and spirit.
* Transfer to a shallow pan and put in the freezer
* Stir the mixture to break the ice every 20 minutes to prevent it from freezing solid.
* After a few hours, you should have a mix of tiny watermelon crystals.
* Break it one more time before serving.

Creamy goodness

1/8 pound cream cheese (or mascarpone)
3-4 tablespoons honey (depends how sweet you like it)
A small amount of coffee cream (to lighten up the cream cheese. Skip this if using mascarpone)
Again, a tiny amount of the spirit of your choice to lower the freezing point.

* Mix everything together, and throw it in the freezer.
* Break it before serving and layer it with the granita (or mix it all together)