- 1 watermelon, at room temperature
- caster sugar
Cut the green and white peel from the watermelon (it’s easiest to slice it first), making sure you get rid of all the white pith or the granita will taste of compost.
Puree the fruit with a stick blender or food processor and pass it through a sieve to get rid of seeds and pulp. Press down hard on the mush to extract as much juice as you can.
Measure the juice and add 110g sugar per 1litre watermelon juice (or 100g per litre if your watermelon is super-sweet).
Stir well until the sugar is fully dissolved and pour the liquid into a deep tray. Place it in your freezer, and check after 30 minutes. Once ice crystals start to form, stir every 15 minutes or so with a fork or sturdy balloon whisk until you have a satisfyingly thick slush. If it gets too hard, you can always thaw it a little before serving. It can be stored in the freezer for weeks.