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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!