Photo courtesy Ashley Hesseltine.
Temperatures are soaring in Atlanta, so anything frozen is a welcome reprieve from the heat. Granita is a perfect choice, since it's light and icy and, really, you can make it with essentially no specialty equipment and with whatever fresh fruit you have on hand. Here, Wisteria's Chef Walker Brown shares one of his favorite summer granita recipes. This dessert would be great to serve at a dinner party, as it can be made entirely the day before. Enjoy, and stay cool out there! 

Watermelon & Lemon Balm Granita
1/2 medium seedless watermelon, chopped into small cubes
1 oz. lemon balm leaves, minced
1/4 cup fresh lime juice
2 cups sugar
4 cups water

To make simple syrup, combine water and sugar in a pot. Bring to a boil and remove from heat to cool. Once the syrup is cool, blend seedless watermelon with lemon balm leaves, fresh lime juice and simple syrup. Place mixture in a size cake pan (6" x 9") and freeze. After placing pan in freezer, stir mixture with a wire wisk three to four times, breaking up ice crystals. Then let freeze overnight or for 12 hours. To serve, scoop with an ice cream scoop and garnish with fruit of your choice. NOTE: When making granita, feel free to use any kind of seasonal fruit you would like and experiment with different herbs. 

If you'd rather let someone else do the cooking (or freezing, in this case!), plan a trip to Wisteria by calling 404/525.3363. 



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