-
Prep time
8 hours 10 minutes
-
Serves
2
Author Notes
"We’re going out with that red, black, and green—the colors of the Pan-African flag are symbolic of Black liberation.
This is an easy dish to make with kids, and children are ever-present in the Ghetto Gastro orbit. As sons, dads, and god-papis, we’ve experienced that some of the best connections with our young people occur when food is being communally prepared. Give them that good game when they’re coming up and you won’t have to correct them later, ya heard." —Excerpted from Ghetto Gastro Presents Black Power Kitchen by By Jon Gray, Pierre Serrao, Lester Walker With Osayi Endolyn Artisan Books). Copyright © 2022. —Food52
Continue After Advertisement
Ingredients
-
4 cups
(1 liter) watermelon juice (store-bought fresh-pressed or juiced at home)
-
1/3 cup
(80 ml) fresh lime juice
-
1/4 cup
(60 ml) agave syrup
-
Pinch of flaky sea salt
-
Lime zest, for garnish
Directions
-
In a bowl or pitcher, stir together the watermelon juice, lime juice, agave, and salt. Strain the mixture through a fine-mesh strainer.
-
Divide into shallow containers or pour into a rimmed sheet pan and freeze until solid, about 8 hours. Scrape the surface of the ice with a fork to form the granita. This takes a little elbow grease, but you can do it.
-
Transfer the frozen scraped crystals to a freezer-safe container and cover until ready to serve; it will keep for up to 1 month. Serve the granita in a chilled bowl, garnished with lime zest.
See what other Food52ers are saying.