Watermelon Granita with Hibiscus Syrup and Yogurt
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3 Hours 16 Mins
Karen Hatfield serves this at her LA restaurant, Odys & Penelope. Find dried hibiscus flowers at specialty markets, Latin markets, and health food stores. You can subsitute grenadine syrup to good effect, but Hatfield asserts that hibiscus syrup best complements the fruit in this dish. Scraping the granita until it’s snowlike and fluffy is key to the textural pleasure here.
- 6 cups diced seedless yellow watermelon
- 7 tablespoons sugar, divided
- 1/4 cup dried hibiscus flowers
- 1/4 cup water
- 2 cups plain whole-milk Greek yogurt
- 2 cups strawberries, hulled and quartered
- 3 large basil leaves, torn
- Calories 148
- Fat 2.3g
- Satfat 1.3g
- Monofat 0.6g
- Polyfat 0.2g
- Protein 3g
- Carbohydrate 31g
- Fiber 1g
- Cholesterol 8mg
- Iron 1mg
- Sodium 32mg
- Calcium 92mg
- Sugars 26g
- Est. added sugars 16g
How to Make It
Combine watermelon and 1/4 cup sugar in a large bowl; toss well. Let stand 15 minutes. Place watermelon mixture in a blender, in batches if needed; blend until smooth. Pour puree through a fine-mesh strainer into a 13- x 9-inch glass or ceramic baking dish; discard solids. Place watermelon mixture in freezer for 45 minutes. Scrape with a fork, and stir; return to freezer. Repeat procedure every 30 minutes until granita is completely frozen.
Combine flowers, 1/4 cup water, and remaining 3 tablespoons sugar in a small saucepan over medium heat. Bring to a boil; simmer 3 minutes or until syrup just coats a spoon, stirring well. Strain syrup through a fine-mesh strainer into a small bowl; discard solids.
Place 1/4 cup yogurt in each of 8 chilled parfait glasses. Top each serving with 1/4 cup strawberries. Drizzle about 1 teaspoon hibiscus syrup over strawberries. Scrape and fluff granita with a fork; top each serving with 1/2 cup granita. Top servings evenly with basil. Serve immediately.