Watermelon, vodka and herb granita

Watermelon, vodka and herb granita

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.

Watermelon, vodka and herb granita

Check out more quick and easy dessert recipes.

  • Serves icon Serves 6
  • Time icon 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.

Check out more quick and easy dessert recipes.

Nutrition: per serving

Calories
192kcals
Fat
0.5g (0.1g saturated)
Protein
0.9g
Carbohydrates
34.5g (34.3g sugars)
Fibre
0.7g
Salt
trace salt

Ingredients

  • 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
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Method

  1. 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.
  2. 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.

Nutrition

Nutrition: per serving
Calories
192kcals
Fat
0.5g (0.1g saturated)
Protein
0.9g
Carbohydrates
34.5g (34.3g sugars)
Fibre
0.7g
Salt
trace salt

delicious. tips

  1. 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.

  2. You can make this recipe up to a week ahead, but start it at least 6 hours ahead of serving.

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