Watermelon Two Ways
Chilled carpaccio with basil & express granita to enjoy watermelon the way it deserves!
- Prep time: 20 minutes
- Cook time: 0 minutes
We'd be wrong to save watermelon just for picnics and barbecues! This recipe plays the double personality card: on one side, a fresh and elegant carpaccio marinated with lime, basil, and a drizzle of olive oil; on the other, an express granita that transforms scraps and less presentable pieces into a spectacular frozen treat.
Ingredients
-
mini watermelon
-
lemons
-
citron vert
-
olive oil
-
honey
-
basil
-
granny smith apple
-
pepper
-
vegan cheese
Recipe steps
Prepare the watermelon
Cut the watermelon in half. Set one half aside for the carpaccio and the other for the granita. Remove the seeds with a spoon. Carefully peel the first half and slice it very thinly (2–3 mm) using a sharp knife or a mandoline. Arrange the slices in a rosette pattern on a large serving platter.
Prepare the carpaccio marinade
In a small bowl, mix the lime juice, lemon juice, olive oil, and agave syrup. Whisk until you get a slightly emulsified vinaigrette. Gently pour over the watermelon slices. Zest the lime over the top, scatter the hand-torn basil leaves, fleur de sel, and pepper. If using feta, sprinkle it on last. Refrigerate for at least 10 minutes.
Prepare the express granita
Roughly chop the second half of the watermelon and blend it with the honey and a few drops of lime juice. Pour into a wide, shallow dish and place in the freezer. Every 20–30 minutes, scrape the surface with a fork to form beautiful crystals. Repeat 3 to 4 times. The granita is ready when it forms a light, grainy red snow.
Plating and serving
Remove the carpaccio from the refrigerator. Give the granita one last scrape. Serve both side by side — or in two courses: the carpaccio as a refreshing starter, the granita as a vitamin-packed dessert. A basil leaf on each portion, and you’re all set.
Tips and variations
- Appetizer version — Cut the carpaccio into cubes and serve them in small glasses with the granita on top: a fresh and original mocktail.
- Sweet and savory version — Add a few slices of prosciutto on the carpaccio and swap the basil for fresh mint. Surprising and absolutely delicious.
Anti-waste tips
Watermelon rind is edible! Marinate it in vinegar, garlic, and spices for a crunchy pickle-style condiment. Zero waste, unexpected flavor.
The granita keeps for 3 days in the freezer. Just scrape it again before serving to bring back all its lightness.
