Watermelon and Ginger Granité
1 cup water
½ cup honey
1 whole clove
Pinch of ground nutmeg
1 teaspoon fresh ginger, peeled and grated fine
¼ teaspoon salt
½ teaspoon lemon zest, washed and grated fine
3 cups seedless watermelon juice (see note)
Bring the water, honey, clove, nutmeg, ginger, salt and lemon zest to a boil. Allow to cool, then strain.
Add the syrup to the watermelon juice.
Place the juice in a bowl that can be put in the freezer, and freeze 3 hours. Stir every 15 minutes with a sauce whisk or freeze overnight and grate with a regular fork.
Note: To get the juice, cut the melon in half, remove flesh and blend.
Makes 8 servings.
Approximate nutritional value per serving: 80 calories, .1 g protein, 23 g carbohydrate, .1 g fat
From “Dropping Acid: The Reflux Diet Cookbook & Cure” by Jamie Koufman and Jordan Stern with Marc Bauer