Here's a delightfully fresh summer granita recipe, with watermelon and subtle hints of rose, topped with zingy grapefruit! the steps are super simple and easy, and it would greatly help if you had help in watching the 30-mins mark to fork across the granita for a few hours.
What works even better for this granita is making a vodka or gin based cocktail, perhaps with a lash of rosemary bitter and a slice of grapefruit!
The Recipe
400 g
Ingredients
400 g watermelon cubed and deseeded
juice of one lemon
2 tbsp rose water
100 g castor sugar
150 g water
juice of one lemon
2 tbsp rose water
100 g castor sugar
150 g water
Instructions
Heat the sugar and water together until sugar dissolves (1 minute). Set aside to cool
Put the watermelon, rose water, lemon juice, and sugar syrup in a blender and puree until smooth
Then put it in a shallow metal pan (9x13”) or pan in which the thickness of the layer of fruit mix should be around ½ inches deep
Freeze for 30 minutes
Take the pan out of the freezer, and scrape the mixture with fork and place back in fridge
Do this every 30 minutes for 4 hours
The final texture should be dry and flaky
Serve with fresh grapefruit zest on top
Put the watermelon, rose water, lemon juice, and sugar syrup in a blender and puree until smooth
Then put it in a shallow metal pan (9x13”) or pan in which the thickness of the layer of fruit mix should be around ½ inches deep
Freeze for 30 minutes
Take the pan out of the freezer, and scrape the mixture with fork and place back in fridge
Do this every 30 minutes for 4 hours
The final texture should be dry and flaky
Serve with fresh grapefruit zest on top
