Last weekend we had a small marriage in the family. Alhamdulillah it all went well. Then the kids just decided that they were going to stay over at my cousin’s house as she has a daughter who is a year elder to Rasha. Actually, when schools close, this is an anxiety for me – they would definitely want to go and stay over. I don’t blame them. They don’t have friends in the building we stay and they feel bored. As much as I loved that they would be going over, a part of me went missing along with them. I always wonder the irony of life – when the kids are around and they are at their boistorous best, we just wish to run away from them in order to maintain our sanity but when they decide it for themselves that they are just going to do what we want, we just can’t handle it. With a super busy HD, it just worsened my thoughts. But then, I sunk into some baking, some grocery shopping and some little things here and there to get down my lonely time, or let me put it positively – ME time! 😀 I always wonder when they grow up to become young women with their own minds and move away from us, what my situation would be! Since our mothers have all gone through it and are surviving, that should be good enough example for us.
Off to the recipe for today – granita sounds like a very fashionable name but it is nothing but an Italian dessert of scraped ice. If you love ice cream but hate its calories, then this one is perfect. There is nothing complicated in it – you make plain juice without adding any diary to it and freeze till done. And then give your biceps some mighty exercise by scrapping it using a fork. Sounds like fun? 🙂 I know it’s winter here and not the best time for this recipe, but then.. those who love frozen stuff, will have it even if the temperature is in minus. Hehe… The one I am sharing with you is a combination of watermelon and cantaloupe. It was really good for a light dinner dessert.
- 1 cup watermelon cubes, without any seed
- 1 cup cantaloupe cubes
- ⅓ cup sugar
- ¼ cup water
- 5-6 mint leaves
- Dissolve sugar into water and bring to boil. Add the mint leaves and continue to boil till the mixture becomes syrupy. Allow to cool and discard the leaves.
- Juice the fruits and pour into a bowl. Mix in the sugar syrup well. Freeze till done.
- Using a fork scrape the ice till the whole mixture is mashed. Serve immediately.