Seed­less wa­ter­melon and mint granita

Central and North Burnett Times - - LIFE -

Serves 8 In­gre­di­ents

¼ bunch fresh mint leaves ½ large wedge seed­less wa­ter­melon cut into large pieces ½ cup rasp­ber­ries 1 cup (250ml) wa­ter ½ cup caster sugar ½ cup (125ml) lemon juice ¼ bunch fresh mint leaves


Place seed­less wa­ter­melon, rasp­ber­ries and wa­ter in con­tainer of elec­tric blender, cover and blend un­til smooth. Stir in sugar and lemon juice un­til sugar dis­solves. Pour into a large plas­tic con­tainer and freeze overnight. Break up the frozen mix­ture and place in the jug of a large blender with the mint leaves. Blend un­til the mix­ture is a slush-like tex­ture and the mint is evenly dis­trib­uted. Pour back into the plas­tic con­tainer and freeze overnight again. To serve, re­move the con­tainer from the freezer and al­low to stand for five min­utes at room tem­per­a­ture. Shave the granita from the block us­ing a strong metal fork and serve in eight glasses topped with a mint sprig.

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