- Farm Store/CSA
1 ½ # Seedless Watermelon (about ¼ Large) without Rind, roughly chopped
3 Tablespoons Sugar
¼ Cup Fresh Mint, finely sliced
1 Teaspoon Lemon zest, finely grated
Pinch of Salt
-Puree Watermelon in a blender (try not to use high speed) Pass through a fine strainer and press on the pulp to extract as much juice as possible.
-Add Sugar, Salt Lemon Zest and Mint
-Pour into Popsicle moulds or muffin tins until partly set, then insert skewers or handles.
½ + ¼ Cup water
¾ + ½ Cup Sugar
3 # Watermelon (about 1 whole medium) without Rind, roughly choppped
1 Tablespoon Lemon Juice
1 Tablespoon Rose Hips (or other aromatic such as Lavender, Rosemary etc)
-Combine 1/2 Cup water and ¾ Cup Sugar in a saucepan and bring to a boil until dissolved, allow to cool.
-Puree Watermelon in a blender (try not to use high speed) and pass through a strainer, pressing to extract all the juice
-Add Sugar/Water liquid, Salt and Lemon Juice
-Place in a wide dish (ie: Pyrex baking dish) and place in freezer.
-Every 30 minutes, take a fork and scrape through the frozen areas until combined, and the product is mostly frozen.
-Meanwhile, combine remaining ¼ Cup water and ½ Cup sugar and Rose Hip and bring to a gentle simmer before turning off and allowing to cool.
-Strain Rose Syrup and serve over Watermelon Granita