Thursday, 4 August 2011

Watermelon granita, it is similar to

... a sorbet, except it is not churned in an ice-cream maker, an egalitarian end to a summers day.

It is chilled in the freezer, and periodically a fork is dragged through the areas that are frozen until what you have are crystal-like granules that are crunchy and sticky. It is a lovely way to use really ripe summer fruit. 

Watermelon, seeds and white pith removed
1 punnet of ripe English strawberries
1 tsp sea salt
1 cup/240ml/7¾fl oz water
1 cup/225g/7 oz caster sugar
1 tbsp rose water


Chop the watermelon into small pieces, removing the seeds as you do so. Hull and roughly chop the strawberries. Place both fruits along with salt into a blender and purée until smooth. 

Heat the water and sugar in a saucepan and place over a medium heat. Bring to the boil then turn down and cook for 3 minutes before removing from the heat and allowing to cool completely.
Once the sugar syrup has cooled, stir it into the fruit juice along with the rose water. Pour into a roasting tray and place in the freezer.
Chill for half an hour and then drag a fork through the ice, working outside in – the outside will begin to freeze before the centre of the dish. Continue to do this every half-hour until you have a set ice that is crystalline and rough in texture. Serve in chilled glasses.

... thanks to Skye Gyngell of the Independent,

1 comment:

  1. I like your hazelnut and raspberry whip the best