Home » Watermelon Granita and brioche

Watermelon Granita and brioche

by Ada Parisi
5 min read

Watermelon Granita. Very easy, refreshing and, if you replace the sugar with the sweetener, a zero calorie. Here's my favorite summer breakfast: always for me August is time to slush and time of watermelons. How not to put the two things together? Is, since the watermelon has very few calories and this granita does not require the whipped cream as other, why not indulge in a soft brioche French? In addition, This granita you can do without ice cream maker, It just has to be patient and mix it in the freezer every hour.

Ingredients for 4 people:

  • 1 liter of watermelon juice (obtained by passing the result to the mill, not frullandolo!)
  • 200 grams of caster sugar (but you have to taste it depends on the sweetness of watermelon)
  • a handful of jasmine flowers
  • 4 Sicilian brioche with Tuppo

The previous evening infuse jasmine flowers in 4 tablespoons of mineral water. Dissolve carefully sugar watermelon juice, mixing well and tasting to see if it is sweet enough. Much depends dall'anguria, if it was tasty, it may actually decrease the amount of sugar, otherwise it must increase.

Put the mixture in an aluminum pan, combine the water of jasmine flowers, cover with plastic wrap and put in the freezer, taking care to stir the granita at least once an hour to prevent ice.

The right consistency is soft with a liquid part, not frozen and not crystallized. For the brioche, Follow the recipe specified in the bases of obtaining from mixing into balls as a small orange. Cooking, They will widen and become round and crushed, soft and well blister inside. Serve the granita with brioche garnishing, if you're lucky and you have in the garden, with a jasmine flower. And if Jasmine did you take care to put even a handful infused with crushed ice, the flavor will be unique.


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Sara's Adin (Vanilla Fior) August 16, 2013 - 14:08

…and breakfast! farei colazione così tutte le mattine 😀 un saluto e buona giornata!

Sicilians creative in the kitchen August 16, 2013 - 17:01

Hi Sara. Obviously, then it takes a long swim to the sea. 😉 Ada


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