Watermelon Strawberry Granita

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**PLEASE NOTICE THAT THE SIGNUP FOR JULY'S YBR HAS BEEN POSTED. SINGUP HERE**

Are you tired of watermelon yet? I'm not, can never get enough during the summer. But when it is just two people in a house buying large food items means having to be creative with ways of using up the food. Wasting or throwing out food is not an option, there is no good reason for discarding perfectly edible food. As our mothers always told us there are children starving all over the world. That is something that is something I try to be mindful of, after all Waste not want not!

Watermelons are huge and even buying just a half or quarter can sometimes be too much for a small family. This recipe is a fantastic way of using extra watermelon before it losses its flavors and needs to be thrown out. Of course it can also be made with watermelon bought for the sole purpose of this refreshing summer treat.

What is a Granita you ask? Granita is an Italian semi-frozen dessert made from water, different flavorings, and sweetened with sugar. Think a slushy or sorbet. Flavors vary intensely and pretty much this is the perfect treat to experiment with. Just like a sorbet can be served as a way of cleansing the palette after a meal so can a granita. If you don't have an ice cream maker than granita is perfect for helping you keep cool this summer. Enjoy!

Watermelon Strawberry Granita
360 grams or 3/4 lb. of watermelon (weight after skin & rind removed)
250 or 1/2 lb. strawberries, stem removed
1 medium orange
pinch of salt

118 ml or 1/2 cup water
55 gm or 1/4 cup brown sugar, can adjust to taste

decorate with red currants, optional

1. In a sauce pan mix the water and sugar and cook over low heat until the sugar has completely dissolved. Set aside.

2.Wash and prepare the fruit by removing the stems and green rind off the watermelon, then juice the orange. Place the fruit and juice inside a blender with a pinch of salt. Purree until all the fruit has completly broken down.

3. Place the seive over the freezer safe container and pour the fruit puree through the seive. Using the back of a spoon swril around to help most of the pulp pass through. The seeds and a bit of the pulp will be left over, remove the seive then place the continer in the freezer. Freeze the mixture for at least 4 hours before serving, stirring every 30 minutes.

Other Great Granita Recipes:
∼ Espresso Granita Affogato Recipe, David Levobitz
∼ Summertime Simplicity: Lime & Rosemary Granita, Tasty Trix
∼ Italian Lemon Ice, SP Cookie Queen's Daughter
∼ Berry Lemongrass Granita, Healthy Green Kitchen
∼ Champagne & White Mulberry Granita, Beth Mitchell
∼ Chill With Mango Granita, Taste Junction

**PLEASE NOTICE THAT THE SIGNUP FOR JULY'S YBR HAS BEEN POSTED. SINGUP HERE**