My Petite Kitchen Cookbook by Eleanor Ozich

Author:Eleanor Ozich
Language: eng
Format: epub
Publisher: Allen & Unwin

WATERMELON AND RASPBERRY COCONUT GRANITA

Vibrant and sweet, this icy dessert is full of summer-time flavours – exquisitely refreshing on those hot lazy days. If you’ve never made a granita before, you’ll be amazed how easy it is. Simply mix your ingredients, transfer to trays or dishes and freeze; every hour or so, take the granita out and scrape it up with a fork to form icy crystals.

Most types of berries work well in this granita. You can use frozen berries instead of fresh; just thaw them to room temperature before using.

SERVES 4 GF, DF, VEG, V (if no honey used)

300 g (10½ oz/2 cups) chopped fresh watermelon flesh, at room temperature

250 g (9 oz/2 cups) raspberries

250 ml (9 fl oz/1 cup) coconut milk

juice of 1 lemon

3 tablespoons honey, or maple or agave syrup

shredded coconut, to serve (optional)

Put the watermelon and raspberries in a blender or food processor, then purée until smooth. Add the coconut milk, lemon and honey and blend for a further 5 seconds.

Pour the mixture into two 20 cm (8 inch) square baking dishes or deep-sided metal trays, smoothing the mixture out to about 1 cm (½ inch) thick.

Transfer to the freezer, leaving the granita uncovered. Every hour or so, scrape the mixture with a fork to break up the ice crystals and keep the granita light and fluffy. Repeat the scraping process once an hour for 3–4 hours, until you have a soft and snowy granita.

The granita will keep in an airtight container in the freezer for a week or so. To serve, roughly fluff up the crystals again with a fork, spoon into bowls, then sprinkle with coconut if desired.

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