Watermelon with Hibiscus and Lime Granita

This recipe from Crystal De Luna-Bogan of the Grilled Cheeserie, is the perfect foil for the truck's signature gooey, yummy grilled cheese sandwiches, available at the Nashville Farmers' market every Saturday. You can make the granita with dried Hibiscus petals available at Whole Foods or with Hibiscus tea or tea blend. You can serve the granita with the watermelon and berries or for entertaining, layer all the ingredients for show stopping parfaits. Regardless, this refreshing combination will become your summer go-to dessert.
July 19, 2016

Ingredients

  • 1 cup sugar
  • 3 cups water
  • 1/2 cup dried hibiscus leaves or hibiscus tea
  • Zest from 4 limes
  • 1 cup fresh lime juice (about 5 large limes)
  • 1 medium seedless watermelon, cubed
  • 2 pints blackberries
  • fresh mint leaves
  • Himalayan Pink Sea Salt

Preparation

1. To make simple syrup, combine sugar, water and hibiscus in a medium saucepan. Bring to a boil. Strain out hibiscus leaves. Let simple syrup cool. Add lime juice and zest. Pour simple syrup into ice cube trays and freeze until solid.  Place cubes in a food processor with a metal blade or a powerful blender. Process the cubes until you reach a uniform consistency. Use immediately or place granita in a dish and freeze for later. 

2. Place watermelon cubes in a large serving bowl or individual cups, layer with lime granita, torn mint leaves, blackberries and salt.

Serves 6-8

Watch Crystal prepare this watermelon treat in this video!

Ingredients

  • 1 cup sugar
  • 3 cups water
  • 1/2 cup dried hibiscus leaves or hibiscus tea
  • Zest from 4 limes
  • 1 cup fresh lime juice (about 5 large limes)
  • 1 medium seedless watermelon, cubed
  • 2 pints blackberries
  • fresh mint leaves
  • Himalayan Pink Sea Salt
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60