Remedy against the heat :

Get yourself: a nice 5-kilo slice of watermelon, a grater, two large bowls, a colander, a fine mesh strainer, and a whisk (not the cowboy kind, the pastry one).

Cut the watermelon into wedges and grate it into one bowl (don’t use electric blenders: the seeds break and alter the flavor!), then strain the juice, along with the small pieces that will inevitably fall in and the seeds, into the other bowl using the colander. At this point, take the leftover pulp in the colander and squeeze it well with your hands to extract as much juice as possible. Rinse the bowl where you previously grated the watermelon and strain the juice back into it using the fine mesh strainer. If the watermelon isn’t sweet enough on its own, add a teaspoon of sugar (for the granita to be fluffy, you need a liquid saturated enough with sugar) and dissolve it well. Place the bowl in the freezer, and every three hours take it out and whisk it well.

After 9 hours, if all goes well, you should have enough watermelon granita to avoid dying of heat.

Watermelon Man