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Sour watermelon and mint granita recipe
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Sit back and stay cool this summer, with this Italian-inspired frozen dessert. Made with a refreshing blend of watermelon, mint, lime and pomegranate, it's so easy to make at home. All you need you is a freezer-proof bowl to get you started. See method
Ingredients
- 3 limes, juiced, plus extra to taste
- 75g golden caster sugar
- 6 fresh mint sprigs, plus extra sprigs, to serve
- 1.2kg watermelon, cubed
- 300ml pomegranate juice
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
430kj
101kcal
5%
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Fat
1g
1%
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Saturates
0g
1%
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Sugars
25g
28%
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Salt
trace
0%
of the reference intake
Carbohydrate 25g
Protein 0.9g
Fibre 0g
Method
- Put the lime juice, sugar and mint sprigs in a pan. Warm over a low heat, stirring continuously, until the sugar has dissolved. Remove from the heat and set aside to cool completely. Discard the mint.
- In a blender, whizz the watermelon until the fruit has broken down.
- Using a spatula, push the watermelon mixture through a fine sieve into a freezer-proof bowl. Discard the pips left in the sieve.
- Add the pomegranate juice and the lime juice, to taste. Cover the bowl and freeze for 4-5 hrs, raking with a fork every hour to break up and disperse the ice crystals. The mixture should resemble slushy ice.
- To serve, spoon the mixture into glasses or ramekins and garnish with the extra mint sprigs.
See more Fruity summer dessert recipes