Watermelon, vodka and herb granita

Watermelon, vodka and herb granita
  • 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.

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
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

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.

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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