200 grams rose flavoured Turkish delight
3 tablespoons caster sugar
3 cups watermelon juice
finely grated zest 1 lime
1 tablespoon lime juice
1-2 teaspoons rosewater, optional
3 cups diced watermelon
1 punnet of blueberries
vodka or white rum, optional
Cut the Turkish delight into small pieces and place half in a saucepan, reserving the other half.
Add the sugar and 1½ cups of the watermelon juice to the saucepan and place over a low heat, stirring to dissolve the Turkish delight. It will take about 20 minutes for the Turkish delight to dissolve. Remove from the heat and stir in the remaining Turkish delight, watermelon juice, lime zest and juice and the rosewater. Tip into a shallow freezer-proof tray and freeze until just starting to set around the edges.
Stir the mixture with a fork breaking up any large chunks and dragging the ice from the sides into the centre. Return to the freezer and stir twice more periodically, until no large pieces of ice remain.
To serve: Divide the fruit between chilled glasses and add a dash of vodka or rum if using.
Top with a generous spoonful of granita and serve immediately.
Cook’s tip: To make watermelon juice you will need about 1½ - 2 kilograms of skin on watermelon to get 3 cups of juice. Try to buy seedless but if not available, remove the black seeds before processing. Peel and chop roughly then place in a food processor and blend until smooth. Strain through a coarse sieve, pressing the flesh through so only the seeds remain.