COOKING INSTRUCTIONS
- 1 For the Chamoy Sauce: Place all ingredients in blender container. Cover and blend on medium speed until smooth. Store in covered container in refrigerator for up to 5 days. (Makes enough Chamoy Sauce for 2 batches of Watermelon Granita.)
- 2 For the Chamoy Watermelon Granita: Place all ingredients in blender container. Cover and blend on high until very smooth.
- 3 Pour mixture into a large freezer-safe container. Cover and freeze for 3-4 hours, stirring and scraping mixture every 30-45 minutes to create a fluffy, shaved ice texture.
- 4 To serve, scoop or shave frozen mixture into serving bowls. Garnish with watermelon wedges sprinkled with additional chilli powder, if desired.
