Watermelon and Lime Granita
Photography by Photography by Nick Tresidder.
Granita is the simplest of ices – and can be made from anything - tomatoes, coffee and just about any fruit. Centuries ago the Chinese and the Romans enjoyed the first granitas made from snow combined with sweet syrups or fruit purées. The concept eventually made its way to Sicily and from there to the rest of Europe. It really is the perfect summer dessert.
Serves: 4 cups
INGREDIENTS
1 small watermelon
1/ 3 cup lime juice
1⁄2 cup sugar
METHOD
Peel, seed and cut the watermelon into chunks – you should have 6 cups of flesh. Combine all the ingredients in a food processor and blend until smooth. Chill. Transfer to a shallow, already chilled container, cover with plastic wrap and place in the freezer. When partially frozen use a fork to loosen the ice crystals. Repeat again at least once more then allow to freeze until almost solid.
To serve: fork through to break up the crystals again, spoon into chilled glasses and serve immediately.
Makes about 4 cups
Wine Match: Palliser Estate Autumn Riesling 2004 to complement rather than overpower this elegant granita, this wine was chosen as it has hints of citrus and honey flavours with medium sweetness. This wine with hints of citrus and honey and with medium sweetness will complement, rather then overpower this elegant granita.
$20-$30
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!