CHEFS' RECIPES
Watermelon granita with ginger syrup

Neil Perry: Watermelon granita with ginger syrup

This is a great way to finish a Chinese meal. It’s utterly refreshing and tastes of summer.

Serves 4

Cooking Time Prep time 15 mins, cook 5 mins (plus macerating, freezing)



750 gm   coarsely chopped watermelon flesh
60 gm   white sugar
200 gm   finely diced watermelon, to serve
Ginger syrup
100 gm   white sugar
20 gm   ginger, coarsely chopped


1 Combine coarsely chopped watermelon and sugar in a bowl and stand until macerated and juicy (45 minutes-1 hour). Process in a food processor until smooth, then pass through a muslin-lined sieve. Transfer to a 20cm x 30cm shallow metal tray and freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (4-5 hours).
2 Meanwhile, for ginger syrup, combine sugar, ginger and 60ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, stand until cool. Strain and refrigerate until completely chilled. Makes about ½ cup.
3 To serve, divide diced watermelon among chilled serving glasses and top with granita. Drizzle with a little ginger syrup and serve immediately.


RECIPE Neil Perry and Andy Evans PHOTOGRAPHY Chris Chen STYLING Emma Knowles


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