Watermelon granita with ginger syrup


  • 750g coarsely chopped watermelon flesh
  • 160g caster sugar
  • 20g peeled ginger, chopped
  • 250g watermelon, diced in 1cm cubes


For the granita, combine coarsely chopped watermelon and 60g sugar in a bowl and stand until macerated and juicy, about 45-60 minutes. Blend in a food processor until smooth, then pass through a muslin-lined sieve. Transfer to a shallow 20cm x 30cm metal tray and freeze, stirring and scraping occasionally with a fork, until crystals form and granita is frozen (about 4-5 hours).

For the ginger syrup, combine the remaining sugar with ginger and 60ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to a boil, remove from heat and stand until cool. Strain and refrigerate until chilled.

Serve the granita in a large, chilled metal dish along with bowls containing the diced watermelon and ginger syrup. Provide chilled glasses and allow guests to help themselves.

NOTES: Want something to drink?
This Spanish grape variety comes in a "joven" style: a younger, juicier, simpler style that's made for food. A great example comes from the Adelaide Hills: the 2015 Jericho Tempranillo shows off fresh blueberries, black cherries and rhubarb along with some fine, chalky tannins and a dry finish.

First published in the Good Weekend.

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