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Watermelon, lychee and berries with strawberry and black pepper granita

Watermelon, lychee and berries with strawberry and black pepper granita recipe | Gourmet Traveller

By Alice Storey
  • Serves 6
  • 15 mins preparation
  • 5 mins cooking (plus cooling, freezing)
Watermelon, lychee and berries with strawberry and black pepper granita
Watermelon, lychee and berries with strawberry and black pepper granita

This pretty pink salad is perfect at any time of the day. Try it at your next weekend breakfast.

Ingredients

  • 400 gm watermelon
  • 300 gm strawberries
  • 125 gm raspberries
  • 16 lychees
Strawberry and black pepper granita
  • 220 gm caster sugar (1 cup)
  • 500 gm strawberries, hulled
  • 1 lemon, juiced
  • 1 tsp finely crushed black peppercorns

Method

Main
  • 1
    For the granita, place sugar and 250ml water in a small saucepan, bring to the boil, stirring to dissolve sugar, then refrigerate to cool. Process sugar syrup, strawberries and lemon juice in a blender or food processor, then strain through a fine sieve. Stir in peppercorns, pour into a shallow baking tray and freeze, scraping hourly to form crystals, until frozen (6 hours).
  • 2
    Scoop balls from watermelon with a melon-baller, then combine with strawberries, raspberries and lychees in a bowl, stir in 2 tbsp granita, then refrigerate for flavours to develop (10 minutes). Serve salad topped with granita.