Fresh Mint Ice Salted Watermelon

Few desserts capture summer so perfectly as the pairing of fresh mint ice cream and salted watermelon granita. The creamy chill of homemade ice cream meets the lightly salted, juicy crunch of granita. It was the dessert I served after a hot backyard barbecue last June and everyone raved until the bowls were scraped clean.

The first time I made this duo I worried the flavors would compete but they actually dance together. The sweet cream balances watermelon’s brightness and the pinch of salt brings it all to life. Now I make extra because it disappears almost instantly at family parties.

Ingredients

• Whole milk: provides a rich and creamy base for the ice cream and allows the mint flavor to shine. Seek out a high-quality milk for best results
• Mint leaves: are the star here. Use fresh vibrant leaves for maximum flavor. Pick them just before use or buy a generous bunch at the market
• Sugar: sweetens both components and ensures smoothness in the ice cream while keeping the granita from freezing too hard
• Heavy cream: adds silkiness and helps the ice cream churn up light and creamy. Choose heavy cream over whipping cream for structure
• Egg yolks: thicken the custard and create a luscious texture. Use the freshest eggs you can find for the brightest color and flavor
• Salt: just a pinch heightens all the sweet and herbal notes
• Watermelon: forms the juicy base of the granita. Use a ripe watermelon with deep red flesh for the best taste and texture
• Lemon juice: wakes up the watermelon and cuts through sweetness for balance. Fresh squeezed is best
• Flaked sea salt: is the finishing touch topping the granita to pop that juicy flavor

Step-by-Step Instructions

Prepare the Granita:

Puree the watermelon Begin by cubing the watermelon and removing any seeds then blend it in a food processor with sugar and lemon juice until silky smooth

Freeze the granita:

Pour the puree into a shallow glass or metal baking dish to allow a thin layer Then freeze and every thirty minutes scrape with a fork making sure to mix icy bits from the edges into the center Continue this for about three to four hours until the granita is fluffy and icy

Finish with salt:

Once it is frozen and scooped sprinkle with flaked sea salt just before serving

Steep the Mint for Ice Cream:

Infuse the dairy Combine milk sugar and one cup of heavy cream in a heavy saucepan Warm over medium heat until bubbles form at the edge Remove from the heat and immediately stir in fresh mint leaves Cover and let this steep for one to two hours to extract all that refreshing mint flavor

Make the Custard:

Prepare the yolks In a medium bowl whisk egg yolks until they flow like ribbons This ensures your custard will be velvety

Temper the yolks:

Gently rewarm the strained mint mixture Slowly stream about a third into the yolks whisking constantly This keeps the eggs from scrambling Now combine everything back into the pan

Cook until thick:

Place the pan over low heat and stir constantly until the custard thickens enough to coat the back of a spoon It should cling but still flow when you run your finger through it

Finish and Chill:

Strain and blend Pour the hot custard through a fine mesh strainer to remove the mint leaves and catch any curdled bits Immediately stir in the remaining heavy cream for silkiness Let cool to room temperature then chill until very cold

Churn the Ice Cream:

Freeze it Follow instructions for your ice cream maker and churn the mixture until it is thick and scoopable. If you do not have a machine use the freeze and stir method every half hour for a few hours

Assemble and Serve:

Layering fun Scoop alternating spoonfuls of granita and mint ice cream into chilled dishes for a beautiful and refreshing summer treat

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Watermelon is one of those ingredients that always brings me back to childhood afternoons spent outside, hands sticky and mouths pink. When I first tried adding the flaky sea salt to the granita, it instantly became my favorite part of this dessert. The salt sharpens the freshness and makes every bite sparkle. My family always pauses at the first taste and then dives in for seconds.

Storage Tips

You can prepare granita up to three days ahead. Store covered in the freezer and fluff with a fork before serving. The mint ice cream stays creamy for about a week if kept airtight; if it starts to harden too much, let it rest at room temperature for five to ten minutes before scooping.

Ingredient Substitutions

If you cannot find fresh mint, try basil for a slightly different herbal note. Canned coconut milk makes a fun dairy-free swap for both the milk and cream but will alter the final texture. For the watermelon, cantaloupe or honeydew work in a pinch though the taste profile shifts.

Serving Suggestions

Serve in tall glasses for an old-fashioned soda fountain look or in shallow bowls with extra mint leaves scattered on top. For adult gatherings, a splash of vodka or sparkling wine over the granita adds a grown-up twist.

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Cultural Context

Granita traces its roots back to Sicily where ices similar to this are enjoyed all summer. Pairing it with freshly churned ice cream brings together Italian and American summertime traditions for a truly festive feel.

Frequently Asked Questions

→ What type of mint should I use for the ice cream?

Fresh spearmint or peppermint leaves both work well, though spearmint provides a more subtle and classic flavor.

→ Can I make the granita ahead of time?

Yes, watermelon granita keeps well in the freezer for several days. Flake it with a fork before serving to restore its texture.

→ How do I achieve a smooth ice cream texture?

Chilling the custard thoroughly before churning is key. Use a fine mesh strainer to remove mint leaves and any lumps.

→ Can I substitute another fruit for watermelon?

Cantaloupe or honeydew melon work as alternatives, though watermelon’s gentle sweetness and texture suit this treat best.

→ Is an ice cream maker necessary?

The creamiest results come from a churn, but you can freeze and stir periodically by hand for a more rustic texture.

→ What’s the purpose of sea salt in the granita?

Flaked sea salt sharpens and intensifies the sweetness of the watermelon, offering a balanced taste in every bite.