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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

Method

  • 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
  • 15 min preparation
  • 5 min cooking (plus macerating, freezing)
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At A Glance

  • Serves 4 people
  • 15 min preparation
  • 5 min cooking (plus macerating, freezing)

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