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Watermelon and mint granita
Serves 6 Drinks
Ingredients
- 150g caster sugar
- 4 mint sprigs, washed and patted dry
- 1 medium watermelon, plus extra slices to serve
- juice 4 lemons
Method
In a small saucepan, bring 200ml water and the sugar to the boil and simmer for a few minutes until syrupy.
Remove from the heat and leave to cool. Add 3 of the 4 mint sprigs, stir and leave to infuse. Strain when cool.
In a blender, blitz the plucked leaves from your remaining mint sprig and strain the mixture through a fine sieve. Add the watermelon juice to the strained sugar syrup along with the lemon juice to the watermelon, tasting as you go. Pour into a shallow container and put in the freezer. Mash it up with a fork every time you think of it. Allow at least 7 hours (depending on your freezer) before it is frozen.
Serve in dainty glasses with a slice of fresh melon on the side.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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