Watermelon granita

Watermelon granita

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

This is a lovely refreshing, summery granita. To choose the perfect watermelon, it should sound hollow and have a yellow or light bottom. Many melons in supermarkets are picked unripe so it’s best to check before buying.

Ingredients

Quantity Ingredient
60ml Sugar syrup
500ml watermelon juice
50ml lemon juice
100ml honey
5 mint leaves, finely chopped

Method

  1. Chop the flesh of approximately a quarter of an average-sized watermelon. Purée in a food processor and strain through a fine sieve to remove the pips, then measure out 500 ml juice.
  2. Pour the juice back into the food processor, add the sugar syrup, lemon juice and honey and blend until well combined.
  3. To make granita, pour the mixture, along with the mint leaves into a shallow metal tray and put into the freezer. Every 3 hours, remove and break up the ice crystals with a fork. Do this until you are ready to serve it.
  4. Alternatively, to make into a sorbet, churn in your ice-cream maker.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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