Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
2 cups chopped watermelon
2 1/2 tablespoons freshly squeezed lime juice
pinch of sea salt
Put the watermelon in a food processor or blender and process on high speed until smooth.
Add the lime juice and salt to the food processor or blender and pulse to combine. Transfer to a freezer-safe 8 by 10-inch pan with sides at least 2 inches high and freeze for 1 hour.
Use a fork to rake the mixture, breaking up the frozen parts into smaller chunks and pushing them toward the center like a pile of leaves. Return the granita to the freezer and repeat the raking pro- cess twice more at 30 minute intervals until entirely frozen.
Variation: A fun variation on any granita is fruit drops, which I think of as a frozen version of Tootsie Pops, especially the part where you get to the sweet middle. Pour the liquid mixture into an ice cube tray, then stick a few blueberries into each of the compartments. They’ll end up suspended in the middle after the liquid freezes. Put a tooth- pick or popsicle stick into each while they freeze and you can enjoy the fruit drops straight up, or skip the sticks and use them in beverages.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)