Watermelon Granita

Hot summer days call for watermelon, and this icy treat makes the most of a juicy ripe watermelon. Watermelon Granita is the perfect ice cold refreshment for any hot summer day. Granita is just a fancy name for 'slushie'. 

It's super easy to make and you don't have to feel guilty eating this sweet frozen treat!

Watermelon Granita / Watermelon Shaved Ice ...

Ingredients:

• 8 cups seedless watermelon chunks, divided
• 2 tablespoons honey
• 2 tablespoons lime juice

• 9x13 baking dish or other dish that can be put in the freezer
• Blender, Food Processor, or *NutriBullet

Directions:

1. Place half of watermelon, 1 tablespoon honey, and 1 tablespoon lime juice, in a food processor, blender or and process until smooth. Pour into a 9x13-inch glass baking dish.
2. Repeat above step with remaining watermelon, honey and lime juice.
3. Once you have poured all the watermelon puree into  the baking dish, stit until combined and place uncovered in the freezer. Freeze until ice begins to form around edges of pan, about 30 minutes. Rake with a fork or spoon to break up large ice clumps; return to freezer; continue stirring about every 30 minutes until all liquid is crystallized, about 3 hours total.

*NutriBullet Notes - if using a NutriBullet, you will need to do this in 4 batches using approximately 2 cups of watermelon in each batch.

Watermelon, Honey, Lime, NutriBullet (or Blender or Food Processor)

Chop Watermelon into 2 inch Chunks

Place Watermelon Chunks and Lime Juice into the NutriBullet blending Cup

Add some Honey, Blend until Smooth

Pour into a Glass Baking Dish (I used two 8x8 baking dishes, you can use one 9x13)

Stir, Place in Freezer uncovered

Scrape with spoon or fork. Serve and Enjoy!

Enjoy

Greek Style Turkey Spinach Pita Sliders with Spicy Garlic Feta Sauce

These juicy and flavorful mini Turkey Spinach Burgers are seasoned with Greek-style seasonings and stuffed in mini pita pockets, topped with veggies and a Spicy Garlic Feta Sauce. Perfect for lunch, dinner, parties, Super Bowl, etc. 

The burgers and sauce can be made ahead. Grill /cook the burger patties right before you are ready to serve guests.

Prior to serving, I stuffed the pita pockets ahead with the veggies, covered, and stored in the refrigerator for a few hours. Then right before serving I grilled the patties, topped the veggies with the sauce and added the patties.

Turkey Spinach Burgers:

Ingredients:
1 pound lean ground turkey
2 cups baby spinach leaves, chopped
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
2-3 cloves roasted garlic, smashed (or 1/2 teaspoon garlic powder)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
12 mini pita pockets

Burger toppings: baby spinach leaves, tomato slices, thinly sliced red onions, and cucumber slices

Directions:
Mix the turkey, chopped spinach leaves, spices, garlic, salt and pepper  in a bowl Dampen your hands and shape the mixture into 12 small patties, about 1/2 inch thick.

Lightly brush a grill pan with the olive oil and heat over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2-3 minutes per side. Transfer to a plate. Cook the remaining patties.

To serve, fill each mini pita pocket with a tomato slice, baby spinach leaves, thinkly sliced red onion, sliced cumber; spoon on some of the Spicy Garlic Feta Sauce on top of the veggies and then top with turkey patty.

Spicy Garlic Feta Sauce

Ingredients:

• 8 ounces feta cheese crumbles, brought to room temperature
• 2 Tablespoons olive oil
• 4-8 cloves roasted garlic either purchased or homemade
• 1/2 to 3/4 cup plain Greek-style yogurt 
• 2 Tablespoons freshly squeezed lemon juice
• 2 jalapeno peppers, diced (use fresh or roasted)

Directions:

Place feta cheese in your food processor* with a metal blade and pulse the feta cheese until it is completely broken up into tiny crumbs. Add the next 4 ingredients, starting with 1/2 cup of yogurt (increase the amount of yogurt if you would like a thinner sauce. I used 3/4 cup), and process, stopping to scrape down the sides occasionally, until it is completely smooth and creamy. Add salt and pepper to taste. Transfer to a small bowl and stir in, by hand, the diced jalapeno peppers. 

*I used my NutriBullet to make the sauce. You could also use a mini food processor to make this

Feta Cheese, Jalapeno Peppers (fresh or roasted), Roasted Garlic, Lemon, Greek-style Yogurt, Olive Oil

Mix all in a NutriBullet or food processor 

Serve or store in refrigerator 


You can serve on turkey burgers, hamburgers, sandwiches, or serve as a dip with pita chips.

Enjoy!