Just when we thought it was getting cooler a heat wave has hit Toronto in time for the long weekend. While I have heard many complaints about the unusually sizzling summer we have had, I personally love the heat. Not only is it a lovely change from cold, cold Canadian winter, but gives me a chance to make some truly delicious, cooling desserts. So, this long weekend I am whipping up some watermelon granita – its packed with water, sweetness helping to combat internal heat and dehydration. Its also nice because I can’t have dairy, so this recipe helps me get over ice cream envy…and it requires no sweeteners!
Also, its a great way to be efficient with your fruit. Nothing is more disappointing than bringing home what you think will be a delicious, juicy fruit snack – then when you crack it open, bite into it or peel it back, you find its a bit ick. The other day I bought a watermelon – I knocked on it to see if it was hollow sounding, I tested its weight against the other melons, and I assessed the green-ness of its skin. But alas, it was still over-ripe! This recipe is a perfect solution to less than perfect fruit and I don’t only do this with watermelon.
I chopped it up and froze it. Then I put it in the food processor and made Ben and I cups of watermelon happiness.
I was feeling so thirsty and hot last night and this really cooled me down and quenched my thirst. Watermelon is anti-Pitta because it is both sweet and full of cooling hydration. This pacifies the fire energy within us, and helping to soothe rashes, break outs, heat-related swelling and rosacea flare ups. And what a yummy way to do it!