Chef's Recipes

Neil Perry: Watermelon granita with ginger syrup

Australian Gourmet Traveller recipe for watermelon granita with ginger syrup by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

By Neil Perry & Andy Evans
  • 15 mins preparation
  • 5 mins cooking plus macerating, freezing
  • Serves 4
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Watermelon granita with ginger syrup
This is a great way to finish a Chinese meal. It’s utterly refreshing and tastes of summer.


  • 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.
  • undefined: Neil Perry & Andy Evans