A cool taste of summer.
- ½ cup caster sugar
- 1 cup water
- 250 g watermelon
- squeeze of lime juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 2 hours
Place the sugar and water into a saucepan over medium heat and stir until the sugar has dissolved. Remove and cool completely.
Purée the watermelon in a blender or food processor, strain to remove any seeds, then stir in the lime juice and the cooled sugar syrup. Pour into a shallow metal container and freeze for 2 hours or until just frozen around the edges.
Using a fork, scrape the mixture to break up any ice crystals, then return to the freezer. Repeat every hour until the granita is frozen and slushy.
Serve in chilled glasses or bowls.