Ingredients1 cup (200g) caster sugar 250ml water Finely grated rind of 1 lemon Good pinch ground cinnamon 600g seedless watermelon, rind removed, flesh roughly diced
MethodCombine the sugar and water in a small saucepan. Bring to the boil whilst stirring, then simmer without stirring for 4 minutes. Add lemon and cinnamon and allow syrup to cool. Place 1 cup of the watermelon chunks into the hand blender jug. Attach the multipurpose blade to the blending arm. Turn the hand blender to the highest speed, place the hand blender into the jug and chop/puree the watermelon for 3 seconds. Add the remaining melon and repeat until you have a smooth puree. Be sure to keep the hand blender below the surface to prevent splashing. Combine the puree and syrup in a high sided, freezer proof dish. Puree briefly on medium speed until thoroughly combined. Place dish into the freezer and allow to set for 1 hour, then puree/chop the mixture again to smash any formed ice. Return the dish to the freezer for another hour. Repeat again until you have a smooth granita. Allow to soften for 5 minutes before shaving with a spoon. Serve immediately in pretty glasses.
- Pureeing and re-smashing the granita as it freezes prevents large ice crystals from forming, giving it a smooth and silky texture.