You’ve probably noticed how extraordinarily excited we are around here about John Ash’s upcoming visit to our Boulder Escoffier school. We are thrilled and so very proud to be hosting this talented celebrity chef at Escoffier from June 20th to the 23rd. Not only is he presenting to our enrolled culinary students, but he is also teaching a Home Cook Workshop on June 22nd.There are only two spots left, so you’d better hurry up to register.
Flipping through one of Chef Ash’s cookbooks, From The Earth To The Table, the variety of recipes that he offers is quite impressive. Although they are diverse, they all feature the same characteristics; the use of fresh, simple, and local ingredients. As the Colorado heat has been intensifying, it’s no surprise that Chef Ash’s frozen desserts section called out to me.
Watermelon Granita- Entire recipe from John Ash’s From The Earth To The Table
- 5 Cups Seeded And Diced Watermelon Pulp (about a 6 pound melon)
- 1/3 Cup Sugar
- 2 Teaspoons Grated Lime Zest
- ¼ Cup Fresh Lime Juice
- ¼ Cup Sweet White Wine, Such As Reisling
- In a food processor, puree the watermelon until smooth and set aside. You may have to do this in batches. Transfer to a large bowl
- In a small saucepan, combine the sugar, lime zest, lime juice and wine. Simmer, stirring, until the sugar dissolves. Remove from the heat, cool, and add to the pureed watermelon. Pour the mixture into ice cube trays and freeze until solid.
- Put the frozen cubes in a single layer in the bowl of a food processor and pulse 9 or 10 times until very finely chopped but still frozen. Serve immediately in chilled stemmed glasses.