We all have certain foods that immediately transport us to a specific time and place. Every summer when I’m driving to the Jersey Shore, and I pull over for Italian Ice at the first Rita’s* I see, then I’m officially on vacation. I’ve also been known to frequent the Rita’s on Manhattan’s upper west side. I would take my Gelati (their signature dessert which features layers of water ice and frozen custard), and sit on the bench on the Broadway divider at 92nd Street, with traffic whizzing by on both sides, and pretend I was on vacation.
A granita is a Sicilian frozen dessert that Serious Eats describes as “somewhere between a sorbet and a sno-cone.” What I love most about it is that it’s incredibly versatile (you can make one with any fruit juice) and you don’t need any special equipment. This watermelon granita is deliciously refreshing on its own, but I thought I’d make my own version of a Rita’s Gelati, and layer it with ice cream. It still needed a little something, so I added the watermelon syrup, sprinkled it with pistachios, and a sundae was born.
*If you’re not familiar with Rita’s Ice, it’s an iconic franchise that’s very common in the NY/NJ/PA tri-state area, but I believe has a national presence. Find one near you! (Not sponsored. I’m just a fan.)
EQUIPMENT: Blender, Fine Mesh Strainer, Sheet Pan, Saucepan, Mason Jars or Dessert Glasses
Watermelon Granita Sundae
Ingredients
- 2 1/2 cups Watermelon Juice (divided)
- 1 Lime
- 1-2 tbsp Agave Nectar, to taste
- 1/4 cup Sugar
- 1 pint Vanilla Ice Cream
- chopped Pistachios for garnish
Directions
- Step 1 To make watermelon juice, blend the fruit in a blender, then strain it through a fine mesh strainer. Mix two cups of juice with the juice and zest of one lime, and agave nectar to taste. Pour onto a sheet pan, and freeze until solid, approximately 2-3 hours.
- Step 2 While the granita is freezing, make the watermelon syrup by combining the remaining half a cup of watermelon juice and the sugar in a saucepan. Bring to a boil, stirring consistently, and let the sugar dissolve, then reduce the heat to low and simmer for 10 minutes, still stirring occasionally. At the 10 minute mark, you’ll notice the mixture has thickened considerably, but don’t worry if it doesn’t look thick enough to be syrup. It will thicken more as it cools. Turn off the heat and let cool to room temperature. TIP: You might notice the watermelon pulp separating and rising to top as it boils, but is is not cause for the concern. It will dissolve as it simmers.
- Step 3 Use a fork to scrape up the frozen watermelon juice until you a roughly textured shaved ice that can be spooned into a bowl. Taste and toss with more agave if you choose.
- Step 4 In a mason jar or dessert glass, spoon a layer of granita, followed by a scoop or two of vanilla ice cream, another layer of granita, and a final scoop of ice cream. Drizzle the the syrup over the top, and finish with chopped pistachios.
