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Neil Perry: Watermelon granita with ginger syrup

You'll need

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


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • To serve, divide diced watermelon among chilled serving glasses and top with granita. Drizzle with a little ginger syrup and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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