Watermelon Granita with Cardamom Syrup

1. 1

   In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.

2. 2

   In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth.

3. 3

   Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes.

4. 4

   Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.

5. 5

   Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil.

6. 6

   Simmer over moderate heat until the sugar is dissolved, 2 minutes.

7. 7

   Remove from the heat and let stand for 5 minutes.

8. 8

   Strain the syrup and refrigerate.

9. 9

   Fluff the granita with a fork.

10. 10

    Scoop into bowls, drizzle with the cardamom syrup and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.