Hello, hello! Things are finally starting to feel like summer is right around the corner over here in the Midwest, so we thought we would turn to an expert (and one of our favorite foodies), our latest food contributor Joanna Meyer (follow her insta, you’ll be inspired for days!) on the perfect warm weather dessert. A resident of Arizona, Joanna knows a thing or two about beating the heat & she also likes her recipes to be healthy & as plant based as possible. Hello, a dessert that won’t break the bikini diet, what could be better?! Check out Joanna’s first post & let us know what you think! xox, LK
Hello! Joanna here & I’m not sure how you spend spring, but in Arizona, it typically includes a lot of chilled foods. The hot weather has me craving light and refreshing treats, like this watermelon granita, right now. Infused with basil and lime, then slightly sweetened with blue agave, watermelon granita fools me into thinking I’m eating snow cones. Fortunately, it tastes as good as a snow cone from the local fair!
- 4 large sprigs basil
- 1 cup water
- ½ large seedless watermelon, rind removed and cut into large cubes
- juice of 2 limes
- 2 tbsp blue agave syrup
- Place the basil and water in a microwave-safe bowl, and heat for 2 minutes in the microwave. Allow the basil to continue steeping for 15 minutes in the water. Discard the basil thereafter.
- Add the basil-infused water to a blender, along with the remaining ingredients. Blend until smooth.
- Transfer the watermelon mixture to a metal baking sheet and freeze for 1 hour. Use a fork to scrape the mixture. Freeze for another hour and scrape again.
- Continue this process until all the liquid is frozen and the granita is made. Keep the granita frozen until ready to serve.