I loved Chef Martini’s Mint Infused Pineapple-Cucumber Granita so much that I was inspired to make an adult version of my own. With a honeydew and some watermelon already in the fridge and acknowledging necessity as the mother of invention, those were my fresh ingredients.
My version blends fresh melon juice with vodka and Triple Sec. After freezing, I served it up in wine glasses but found it not as drinkable as I had intended–it was perfect for the spoon but not the straw. Further improvisation was called for. I found some New Age wine in the cooler. It’s a sparking wine from Argentina that’s popular over ice with a wedge of lime. Jeff wisely suggested that I add some to the granita. Voila! Refreshing, deliciously sippable and not too sweet. Warning: A melon “slurpee” is pretty in pink but it can give rise to more than a “brain freeze.” In fact it’s Mel-on wheels! Consume responsibly. Or, for a tamer version, lose the vodka. Be advised; the lack of “antifreeze” may call for some minor adjustments.
- 4 cups melon juice (approx. 1/2 of a medium watermelon and 1/2 of a regular-sized honeydew)
- 3/4 cup vodka (more or less to taste)
- 1/4 cup Triple Sec
- New Age Wine, (I used the Rosé)
- Juice the melons or puree in a processor and strain.
- Add vodka and Triple Sec and stir or process until frothy.
- Cover and place in the freezer.
- Set a timer and stir thoroughly every 30 minutes, scraping the frozen bits into the center.
- Continue until the granita is firm and slushy. Keep frozen until ready to serve.
To serve, scoop a portion of granita into a glass and pour New Age over it. Stir. Garnish with a sprig of mint and a watermelon wedge and enjoy. This is a perfect hard cooler for your 4th of July bar-b-que! Prepare the granita the day before or well in advance, as it takes hours to freeze. YMMV.