Watermelon and rosewater granita
5
Points®
Total time: 9 hr 25 min • Prep: 20 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Remember those crushed- ice ‘snow cones’ you loved as a child? Now you can enjoy a grown-up version with this elegant Italian-style granita.
Ingredients
Caster sugar
½ cup(s), (110g)
Watermelon
¼ whole, (1.5kg), chilled, coarsely chopped
Essence
1 tsp, rosewater
Vanilla yoghurt, 99% fat-free, no added sugar
⅔ cup(s)
Pistachios
20 g, (1tbs), finely chopped
Instructions
1
Place sugar and ½ cup (125ml) water in a small saucepan over low heat. Stir, without boiling, until sugar has dissolved. Increase heat to medium and bring to the boil for 5 minutes. Remove syrup from heat and set aside to cool. Cover and refrigerate until cold.
2
Process watermelon in a food processor until smooth. Strain into a shallow freezer-proof container. Discard any seeds or pulp. Stir syrup and rosewater into watermelon juice. Cover with plastic wrap and freeze overnight or until solid.
3
Using a fork, scrape frozen mixture into icy granules. Freeze for 1 hour or until firm. Spoon granita into serving glasses and serve topped with yoghurt and pistachios.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.