Need a refreshing dessert or a tipple for Melbourne Cup? Well look no further than this fruity granita. Keep it virgin and tuck in with a spoon, or get into the spirit of the day by adding a slosh of your favorite liquor. Either way you really must try it.
In this scene: Stripey straws and quilted mason jars.
Watermelon, coconut and mint granita
1 1/4 cups coconut water
1/2 cup caster sugar
1kg chopped seedless watermelon
1/4 cup roughly chopped mint leaves
1/4 cup lime juice
2 tablespoons sea salt flakes or caster sugar, extra (you choose whether you like your rim salty or sweet)
2 teaspoons finely grated lime rind
lime wedges
Optional – a slosh of your favourite spirit such as tequila, orange liquor or vodka
Place the coconut water and sugar in a small saucepan over medium heat. Stir to dissolve the sugar. Set aside to cool. Blend the watermelon and mint until smooth. Stir through the coconut mixture and lime juice. Pour into an 8-cup capacity shallow dish. Freeze for 2 hours. Scrape with a fork to break up any icy parts. Freeze, scraping every few hours, for at least 8 hours or until the mixture resembles coarse ice crystals. Place the salt or extra sugar and lime rind on a small plate and mix well to combine. Run a lime wedge around the edge of a glass. Dip the glass into the lime salt/sugar. Repeat with remaining glasses. Spoon the granita into the glasses. Optional – top each granita with a splash of spirit.
Serves 8-10
