Watermelon and rosewater granita
SmartPoints® value per serving
9 hr 25 min
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.
½ cup(s), (110g)
¼ whole, (1.5kg), chilled, coarsely chopped
1 tsp, rosewater
No-fat, no added sugar vanilla yoghurt
20 g, (1tbs), finely chopped
- 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.
- 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.
- 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.
TIPS: The granita will keep in the freezer for up to 2 weeks. Find rosewater essence in the baking aisle of major supermarkets.