Before you start reading, press PLAY and listen to the song above, it goes hand in hand with this tropical-heaven post!!

Oh lawd! The heat is on! I don’t know about you, but I’ve been wearing barely any clothes (basically, a la Daryl Hannah in Splash). For the last two weeks we’ve been blasted with amazingly glorious summer heat – love it! The only draw back though is that at some point you must seek refuge and cool down.

And obviously, there’s nothing better to cool down than a full serving of granita, ’cause that’s how us foodies bring the temperature down, am I rite or am I rite?!

Ok so, you got the music going on and you are in the groove – now get ready to make this super refreshing treat: juicy watermelon, tangy lime, fresh mint, and a sprinkle of salty cayenne on top to bring it all together. In Mexico we call this kind of thing a raspado.

Full steps and recipe after the jump!

Spicy Watermelon Mint and Lime Granita

Serves 4

Ingredients

For the granita:
– 500g fresh watermelon (about 4 cups of chopped fruit)
– 3 tablespoons fresh lime juice (none of that already squeezed stuff!)
– 4 big mint leaves

For the topping:
– 1/2 teaspoon sea salt
– pinch of cayenne pepper
– pinch of paprika

Instructions
1. In a food processor or blender, puree the watermelon, mint, and lime juice until it’s completely smooth.
2. Strain the pureed mix into a small baking sheet or shallow dish. Use a spoon to press down the pulp to get all the liquid out. You should have around 2 cups of nicely strained liquid. At this point, adjust seasoning, I didn’t add any sugar at all – but if you wish you can add any sweetener of your liking, just make sure to mix well.
3. Place the sheet with the liquid in the freezer and let it sit for about 20-30 min. After this time, break down any icy bits with a fork (as if you were raking it). Put it back in the freezer.
4. After another 30 min or so, break it up again, and place it in the freezer one last time for about 1 hour.
5. To prepare the salty topping, just mix the salt, paprika, and cayenne in a small dish and set aside.

To serve, scoop the granita in a chilled glass, then sprinkle a small amount of the spicy salt on top and garnish with fresh mint, lime, and even some ginger to add an extra layer (it’s so fragrant!).

And that’s it! Now go splash your flippers like a happy mermaid!

PS. If you want to spike this treat, use a taller glass, serve the granita, skip the spicy salt, and top with prosecco instead. YUMS!!

CREDIT
Photo and Styling: Artful Desperado