Spiked Watermelon Granite
Photography Becky Nunes.
Find the reddest watermelon you can for this granita.
Serves: 4-6
INGREDIENTS
1 kilogram watermelon flesh, pips removed
3 tablespoons white rum or vodka or to taste
Sugar syrup
150 grams granulated sugar
150 ml water
2 tablespoons chopped fresh ginger
1 stalk lemongrass, thinly sliced
zest of 1 lemon
METHOD
Cut the watermelon into small pieces and place on a freezer-proof tray. Cover and freeze until solid.
Put the sugar, water, ginger, lemongrass and lemon zest in a saucepan and bring to the boil, stirring to dissolve the sugar. Cook for 2 minutes, cool and refrigerate to chill. Strain through a sieve to remove the solids before using.
To serve: Put half the chilled syrup, half the frozen watermelon and half the alcohol in a blender or food processor and blend until thick and smooth. Place in the freezer while you process the remaining
ingredients. Pour into chilled glasses and serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.