This has to be the most refreshing dessert out there. Cold watermelon on its own is just the most welcome thing you can eat when its swelteringly hot and this icy granita, with a touch of lime, makes the watermelon even colder and even more refreshing
Last weekend the temperature here hit 40.5 degrees C. That’s about 105 degrees fahrenheit. There really isn’t much you can do in temperatures like that except stay inside and sit very still. And food has to be cold. Cold, refreshing and no effort to put together. That´s what makes this watermelon granita so good – just grab it from the freezer and scrape it off. Pink snow. Beautiful
You could just eat this as is but the Greek yoghurt really smooths it out and the mint gives it an even cleaner taste. And the best thing is, you can just keep it in freezer till you want to eat it.
Watermelon Granita
Ingredients
Watermelon approx. 8 cups cut into chunks, seeds removed
1 Lime – zest and juice
*Sugar optional see below
To serve:
Greek yoghurt
Mint leaves
Method
Blend the watermelon till smooth. You can use a hand blender or a food processor to do this. Watermelons vary in sweetness so if yours isn’t very sweet then *add some fine sugar till you get the flavour you want. Add the grated lime zest and the juice. Mix well and pour into a flat container to freeze. It is important that it freezes evenly throughout.
Freezing will take at least 6-8 hours. During this time take it out every hour or so and, using a spoon, scrape away at the top and the sides. Put it back into the freezer. After doing this a few times you should have a container full of snowy shavings.
Alternatively, you could let it freeze solid then take it out and allow to slightly defrost, just as much as you need to be able to scrape comfortably. In this heatwave that would be about 5 minutes but obviously it depends where you are!
Keep any remaining watermelon granita in the freezer in a flat airtight container.
Serve with some Greek yoghurt and a few mint leaves.
