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Watermelon granita with ginger syrup

Neil Perry
Neil Perry

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Icy treat: Watermelon granita hits the spot on a hot day.
Icy treat: Watermelon granita hits the spot on a hot day.William Meppem

Hot weather demands a fruity, cooling treat like this watermelon granita. When making it, you'll need to factor in four or five hours' freezing time.

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Ingredients

  • 750g coarsely chopped watermelon flesh

  • 160g caster sugar

  • 20g peeled ginger, chopped

  • 250g watermelon, diced in 1cm cubes

Method

  1. FOR THE GRANITA, combine coarsely chopped watermelon and 60g sugar in a bowl and stand until macerated and juicy, about 45-60 minutes. Blend in a food processor until smooth, then pass through a muslin-lined sieve. Transfer to a shallow 20cm x 30cm metal tray and freeze, stirring and scraping occasionally with a fork, until crystals form and granita is frozen (about 4-5 hours).

    FOR THE GINGER SYRUP, combine the remaining sugar with ginger and 60ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to a boil, remove from heat and stand until cool. Strain and refrigerate until chilled.

    SERVE THE GRANITA in a large, chilled metal dish along with bowls containing the diced watermelon and ginger syrup. Provide chilled glasses and allow guests to help themselves.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/link/follow-20170101-474nl