While working in Tennessee, I was surprised to see that the pastry team regularly used what is called a “Sugar Density Refractometer” to determine the percentage of sugar present in their frozen mixes that they would use to make fruit-based desserts such as granitas or sorbets. It looks like a baby telescope; they are pretty cool toys.
I asked why they couldn’t simply follow the same recipe each day, with a given quantity of fruit, an added quantity of sugar, etc. They explained that the percentage of sugars in each fruit varies every day, and that you need to adjust the added quantity of sugar based on the level of naturally-occurring sugar in the fruit that day. They took consistency very seriously, and it was reflected in their desserts.
This recipe for watermelon does not require a sugar density refractometer, but I suppose you could try using one if you wanted to make your granitas or sorbets perfectly consistent each day. The only ingredients used here are watermelon, a bit of added white granulated sugar, and some lime zest and lime juice. I don’t really worry if you have a little too much or too little sugar—this icy and refreshingly cold summer watermelon dessert is going to taste great regardless. Make it as sweet as you want it to be.
Watermelon Granita
Ingredients
- ¼ ripe summer watermelon (rind discarded and flesh cut into chunks)
- 3 Tbsp white granulated sugar
- Zest from ½ lime
- Juice from 1 lime
Instructions
- Cut the rind off the watermelon, and cut the flesh into 1-inch cubes.
- Place the cubes in the freezer for 2 hours, or until the watermelon is almost completely frozen.
- Blend the frozen watermelon cubes with the added white granulated sugar, lime zest, and lime juice.
- Pour the mixture into a casserole baking dish and place in the freezer.
- Use a form to scrape the mixture every 20-30 minutes, creating a slushy and icy consistency over time.
- Repeat this scraping process for 2-3 hours, or until the granita has arrived at the desired consistency.
- Serve in small chilled dessert bowls.