watermelon granita with whipped coconut cream and mint

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Add the watermelon to a blender and blend until liquefied. Strain the mixture through a fine mesh sieve and press out liquid with the back of a spoon.

Add the watermelon juice and sugar to a small saucepan over medium heat. Stir constantly until the sugar dissolves. When the mixture reaches a boil turn off the heat. Pour the juice into a 9×13 inch baking dish and whisk in the lime juice and rum if using. Freeze for 4 hours then use a fork to scrape the mixture into small bites. Freeze again and repeat the scraping process one or two more times within the next two hours.

When ready to serve, open the can of cold coconut milk and remove the liquid. Scoop the cream into the bowl of a mixer and beat on high speed with the whisk attachment until peaks form, about 2 minutes. If desired, sweeten with a bit of powdered sugar.

Serve in small jars (which you can prepare beforehand and keep in the freezer), top with a big scoop of coconut cream and a sprig of mint.

The Joy of Pastis

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One of my favorite things to do is drink a pastis every afternoon. Sitting outside, watching the sunset, laughing with friends and enjoying the small, meaningful moments in life.

Ingredients:

2 ounces pastis
Pitcher cold water
Ice cubes

Fill a glass pitcher or jug with very cold water. Pour a little pastis into an old-fashioned glass. Dilute the pastis with water — the usual ratio is five parts water to one part pastis. Start with equal parts water and pastis, sip the drink and add more water to suit your taste. If you’d like, add an ice cube after diluting with water.