We do all our food shopping on foot, so I shop almost daily and sometimes more than once a day. It guarantees us outings, but I have to manage how to tote the baby and the groceries. So when it occurred to me that the 4th of July was upon us, I decided to do something with watermelon wondering all the while how I'd manage to get it home! Luckily we found one small enough to fit under the stroller. Then I felt grateful that in this heat I am not still carrying around a watermelon in my belly like last summer...
I've always wanted to make a granita, the shaved frozen ice italian dessert. I've also been wanting to make something with mascarpone- the extremely rich triple cream cheese used in tiramisu. I thought about all the red, white and blue desserts that people concoct for picnics and cookouts- thus the blueberries. I know technically watermelon is more pink, but it comes close enough for this expat. Happy 4th!
from the Food Network
4 cups watermelon (seeds removed)
1/2 cup sugar
juice of 1 lemon
Combine all ingredients in food processor. Puree until smooth. Pour into a shallow, wide pan and freeze for 1 hour. Rake mixture with a fork and freeze for another hour. Repeat one more time and then rake and serve in cups.
Mascarpone Citrus Cream
1 cup mascarpone cheese
2 tablespoons sugar
zest and juice of 1 lemon
water as needed
Blend or whip all three ingredients and add water as needed to reach the consistency of greek yogurt. Serve a dollop with the granita, along with blueberries for garnish.