Day 28: Watermelon with Tangy Granita

10556274_799633176725435_8407293212715372261_nOne of the things with only cooking recipes from the month that I am in, is that I am forced to try things I otherwise would have skipped over (like yesterday’s Heirloom Tomato and Eggplant Terrine!). I’m also forced to use ingredients that are entirely new to me or cooking techniques that leave me questioning whether I’m doing it correctly. Today’s recipe for “Watermelon with Tangy Granita” was all of these things for me! I should start out by saying that one of the plusses of this recipe was how quick and easy it was to make—10 minutes total and the use of a blender—because I was going to the Giants-Patriots pre-season game that night (yes, this post is LONG overdue). I loved the fresh ingredients, in particular the lime and fresh mint, but I did have to wonder what the outcome would be using both cilantro and cucumber along side these ingredients. But I did, and I crossed my fingers as I placed the concoction in the freezer and left for the game.

It wasn’t until the following day that I actually got to try it properly—with the watermelon—and I was pleasantly surprised by the taste. I thought the overwhelming flavor was most definitely the lime, which was good, although the cucumber was a close second. On it’s own, it wasn’t something you’d want to sit down with a bowl of, but combined with the watermelon, it made for a refreshing desert. I had friends and family over that evening, so I was able to get the opinion of others: three thought it was hands-down disgusting, and another three thought it was good enough to finish. My verdict? I won’t be making it again, BUT I will be using the basis of the recipe to make a granita with some other flavors.

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