Today’s weather is amazingly warm at 30°C! Summer is back and hopefully it will last for a bit more.
Recently, I am a bit on ‘melon’ mood. Since the last time I made Cantaloupe Gazpacho, I have been eating a lot of melons, included watermelon. I love to eat watermelon on its own and also use to make into salad, like this one that I made last time. The juicy watermelon with its natural sweetness make it a great ingredient in salad.
This time, I have decided to make watermelon granita – one of my favourite things to eat at any time of the day! Believe it or not, I have been eating the granita on my own since my other half is not a granita fan. He is more of a sorbet and ice cream person. I would have preferred to share the granita, but I still enjoy every mouthful of it though on my own!
Granita is originally from Sicily, a frozen and slightly coarse dessert made from sugar, fruits or flavourings and water. Though some granita could me smoother, like a sorbet, the most original type is the granita that is scraped or shaved that gives its crystalline texture.
I have chosen watermelon because it’s juicy so it’s a pure fruity granita, adding as less water as possible. Sugar is added depending on the natural sweetness of the watermelon. You could add a bit more sugar if needed.
I have added lemon juice to give it a little edge to the overall taste. If possible, get seedless watermelon. If not, the pain is to remove all the seeds, else it won’t be pleasant to eat. I know it’s a bit of a chore, but it’s all worth it! Treat yourself double the portion than anyone else because of your hardwork! 😉
Instead of ice-cream, I think granita is a perfect as it’s really refreshing and great for summer!
For the Watermelon Granita:
800g watermelon (seedless), cut into chunks
50g caster sugar
3 tbsp warm water
3 tbsp lemon juice
1. Put the watermelon in a blender and blend until smooth. Meanwhile, mix sugar with warm water until the sugar is dissolved. Add the syrup to the watermelon mixture and stir to combine. Adjust the sweetness if needed.
2. Pour the mixture into a big enough container or baking dish and freeze for about 2 hours or until the mixture has started to freeze at the edges but still slushy in the middle. Stir the mixture using a fork and scrape the sides.
3. Freeze for about 7-8 hours or until solid. To serve, scrape with a fork and spoon into chilled individual bowls or glasses.