Letitia Clark’s watermelon and mint granita

SERVES

6 150g caster sugar

4 sprigs of mint, washed and patted dry

1 medium watermelon, plus extra slices to serve

Juice of 4 lemons

1 4

In a small saucepan, bring 200ml Add the watermelon juice to water and the sugar to the boil the strained sugar syrup along and simmer for a few minutes until with the lemon juice to the syrupy. Remove from the heat and watermelon, tasting as you go to leave to cool. make sure it’s to your taste.

2 5

Add 3 of the 4 mint sprigs, stir Pour into a shallow container and leave to infuse. Strain and put in the freezer. Mash it when cool. up with a fork every time you think 3

In a blender, blitz the of it. Allow at least 7 hours watermelon flesh with the (depending on your freezer) before plucked leaves from the remaining it is frozen.

6 mint sprig and strain the mixture Serve in dainty glasses with a through a fine sieve. slice of fresh melon on the side

Bitter Honey by Letitia Clark (Hardie Grant, £26) Photography ©Matt Russell -