Watermelon and Mint Granita

Nothing says Summer like the refreshing, sweet, juicy taste of watermelon. I love making a large batch of this Watermelon and Mint Granita for Christmas day lunch and serving it in the watermelon skin that I’ve carved the watermelon pieces out of to make the granita. It’s the perfect light and refreshing dessert to what is usually a very indulgent lunch, and it always looks so beautiful served like this. Of course, you don’t need a special occasion to make this granita. I also love making it and storing it in the freezer, so we have something sweet and refreshing to enjoy on hot Summer evenings.

INGREDIENTS FOR WATERMELON AND MINT GRANITA

1 cup sugar
1 cup water
1/3 cup mint leaves
2.5kg piece seedless watermelon
1/3 cup fresh lime juice

INSTRUCTIONS FOR MAKING WATERMELON AND MINT GRANITA

1. Place the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved. Remove from the heat and pour into a jug. While still hot, add the mint leaves. Place in the refrigerator while you proceed with the next steps.

2. Cut the watermelon in half and then scoop out the watermelon. Place the watermelon in an electronic juicer or a blender, and juice. You will need approximately 1 litre of juice. Strain the juice through a fine sieve into a large bowl, to remove any excess watermelon pieces, pulp or seeds. Add the lime juice. Remove and discard the mint leaves from the sugar syrup and add the syrup to the juices. Mix to combine.

3. Pour the watermelon mixture into two separate metal tins, approximately 20cm x 30cm in size. It is essential to use a metal tin as it keeps the granita at the right temperature to achieve the right consistency. Place in the freezer for 2 hours.

4. Remove the trays from the freezer. The granita should have started to form ice crystals and begun to resemble slushy ice in some areas. Using a fork, mix the granita around, breaking up any large ice crystals. Return to the freezer. Remove the granita every hour from the freezer, stir and scrape it with a fork, continuing to break up the ice crystals, and return it to the freezer. Continue to do this until the granita is a suitable consistency to easily scoop out and serve.

5. The granita can be stored in an air tight container in the freezer for up to 3 months.