Watermelon, vodka and herb granita
- August 2017
- Serves 6
- Hands-on time 10 min, plus at least 6 hours freezing
Granitas are similar to sorbets. The right ratio of water to sugar is what gives a granita its signature crunch. This is a great recipe for using up overripe or past-its-best fruit.
- Dairy-free recipes
- 0.5g (0.1g saturated)
- 34.5g (34.3g sugars)
- trace salt
- 1 mini watermelon, peeled and cut into chunks
- 100g raspberries
- 120ml vodka
- 150g granulated sugar
- Juice 1 lemon
- Juice 1 lime
- Small handful each small fresh mint and basil leaves
- Put the watermelon and raspberries in a food processor and whizz to a purée, or liquidise in a blender until smooth. Use the back of a spoon to push the fruit purée through a fine sieve into a bowl. Discard any solids left in the sieve.
- Mix the vodka, sugar, lemon and lime juice until the sugar has dissolved, then add to the watermelon/raspberry mixture. Pour into 2 or more plastic, lidded containers that fit easily in your freezer and freeze for 2-3 hours. You don’t want the depth of the liquid to be more than 2-3 cm. Break up the crystals with a fork (you need to do this before the mix freezes too hard). Freeze until ready to eat. Serve in bowls, topped with small mint and basil leaves.
This is a great recipe for using up overripe or past-its-best fruit. Mixing the sugar into the vodka is a quick way to make a light syrup.
You can make this recipe up to a week ahead, but start it at least 6 hours ahead of serving.
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