Watermelon and mint granita

Name: Watermelon and mint granita
Total time: 40 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 150g caster sugar; 4 sprigs mint washed and patted dry; 1 medium watermelon skinned and diced; 4 lemons juiced

Letitia Clark

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Serves 6

Easy

Total time: 40 mins

+ freezing

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Cold watermelon is a super-refreshing treat on a hot day – this granita takes it a step further

Gluten free

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This granita recipe is taken from Bitter Honey by Letitia Clark. Letitia says, "There are only so many times you can serve iced, sliced watermelon to your guests during high summer in Sardinia. It’s all anybody really wants to eat but it does become a bit monotonous. This granita is as refreshing (if not more so) and delicious as a chilled slice of watermelon, and only a little more effort. I like it very sharp so tend to add lots of lemon but you may want to adjust depending on the sweetness of your melon (and palate)."

Discover more Italian chilled desserts such as our melon granita, calvados granita and sgroppino.

Ingredients

Nutrition

150g caster sugar
4 sprigs mint

washed and patted dry
1 medium watermelon

skinned and diced
4 lemons

juiced

Nutrition: per serving

kcal196
fat0.9g
saturates0.3g
carbs45.5g
sugars45.4g
fibre0.4g
protein0.1g

Method

step 1

In a small pan, bring 200ml of water and the sugar to a boil, then simmer for a few minutes until syrupy. Remove from the heat and leave to cool. Add 3 mint sprigs, stir and leave to infuse. Strain when cool.
step 2

In a blender, blitz the watermelon flesh with the picked leaves from the remaining mint sprig and strain the mixture through a fine sieve. Add the watermelon juice to the sugar syrup, along with the lemon juice, tasting as you go.
step 3

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 ready. Serve in dainty glasses.

Recipe adapted from Bitter Honey: Recipes and Stories from the Island of Sardinia (£26, Hardie Grant). Photographs by Matt Russell.

Authors

Letitia Clark

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