Neil Perry: Watermelon granita with ginger syrup

AT A GLANCE

  • Serves 4 people

  • 750 gm coarsely chopped watermelon flesh
  • 60 gm white sugar
  • 200 gm finely diced watermelon, to serve
  •  
  • Ginger syrup
  • 100 gm white sugar
  • 20 gm ginger, coarsely chopped
01   Combine coarsely chopped watermelon and sugar in a bowl and stand until macerated and juicy (45 minutes-1 hour). Process in a food processor until smooth, then pass through a muslin-lined sieve. Transfer to a 20cm x 30cm shallow metal tray and freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (4-5 hours).
02   Meanwhile, for ginger syrup, combine sugar, ginger and 60ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, remove from heat, stand until cool. Strain and refrigerate until completely chilled. Makes about ½ cup.
03   To serve, divide diced watermelon among chilled serving glasses and top with granita. Drizzle with a little ginger syrup and serve immediately.

Recipe:

NEIL PERRY AND ANDY EVANS

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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