Watermelon Granita (GF)
Makes: 8 large servings
Granita is a great way of keeping everyone hydrated over the warm Summer months and naturally gluten-free. I chose to make it using watermelon, but if mango and vanilla is your thing or strawberry and mint floats your boat, the flavour combinations are endless.
50g / 2oz caster sugar
115ml / 4fl oz water
1 medium watermelon, diced and de-seeded
1 lime, juiced and zested
1. Pour the caster sugar and water into a medium saucepan, then heat gently until the sugar has dissolved. Simmer for 5 minutes to make a sugar syrup, then leave on one side to cool.
2. Halve the melon, scoop out the flesh and discard the seeds. Place in a food processor and pulse until smooth, then add the sugar syrup, lime juice and zest and pulse several more times until evenly blended.
3. Pour into a freezer-proof container, then cover and freeze for 2 hours or until crystals start to form around the edges. Using a fork, stir the edges into the centre, then return to the freezer until crystals form again. Repeat this process every hour until the granita is frozen all over. This should take approximately 3 hours.
4. Using a fork, scrape the granita into bowls to serve.