Yeah, that’s what I thought you said.
You know how every single day is some National Holiday or another – National Tourism Day; National Oyster Day; National Candied Orange Peel Day (this actually exists; it’s May 4th)? Well, Monday was National Watermelon Day. I know this because I’m on Instagram, and everyone was posting pictures of watermelons, and I couldn’t figure out why, and then I realized: oh.
National Watermelon Day.
And because I am nothing if not ever so slightly behind the curve, I thought I’d celebrate National Watermelon Day – which is a day I can totally get on board with, because watermelon is freaking wonderful – today. Wednesday.
This Watermelon-Mint Tequila Granita (based on this popsicle recipe) is SO GOOD. (And can totally be made kid-friendly if you just leave out the tequila; I made a couple of nonalcoholic ones for Indy, and they were delicious). You can pour them into popsicle molds, but I think it’s fun to freeze them in clear cups for a slightly more grown-up presentation (regular plastic cups run the risk of cracking, but you can buy freezable wine glasses that work well). Serve them with pretty little spoons, and then your guests can use the straw you so helpfully froze into the granita to drink up whatever melted bits are left over.
What You Need (makes 5 servings):
1/2 cup water
1/2 cup granulated sugar
1/2 cup mint leaves, coarsely chopped (plus a few more for garnish)
4 1/2 cups watermelon, pureed in a blender
The juice from two limes
1/2 cup tequila
What You Do:
1. In a small saucepan, bring the water, sugar and mint leaves to a boil. Turn down heat and let simmer, stirring constantly, until sugar is completely dissolved. Remove from heat and let steep 1 hour. Strain out the mint leaves if desired (I left a few in to give the granita extra color and texture).
2. Combine the minty sugar water (straining out the mint leaves if desired; I left a few in to give the granita extra color and flavor), watermelon, lime juice, and tequila, then pour into cups.
3. Freeze for about an hour, then insert the straws and return to the freezer. Let freeze overnight. Serve garnished with fresh mint leaves.
