Watermelon and boysenberry granita with melon and sparkling shiraz

AT A GLANCE

  • Serves 8 people

You'll need to begin this recipe a day ahead.

  • 1.2 kg watermelon (about ½), flesh removed with a melon baller
  • 75 gm (1/3 cup) caster sugar
  • Scraped seeds of ½ vanilla bean
  • 400 gm boysenberries or mulberries
  • To taste: sparkling shiraz
  •  
  • Watermelon and boysenberry granita
  • 500 gm frozen boysenberries
  • 300 gm caster sugar
  • 1.3 kg watermelon (about 1/3 watermelon)
01   For watermelon and boysenberry granita, combine boysenberries and sugar in a heatproof bowl placed over a saucepan of simmering water, cover with plastic wrap and cook until mostly liquid (1 hour). Strain through a fine sieve, pressing lightly on solids to yield 400ml liquid, then refrigerate until chilled (1 hour). Meanwhile, blend watermelon in a blender until liquid, then strain through a fine sieve, pressing lightly on solids to yield 1 litre juice. Combine boysenberry syrup with watermelon juice, then freeze in a large shallow tray, scraping with a fork every few hours, until completely frozen (6 hours-overnight).
02   Combine watermelon balls, sugar and vanilla in a bowl and refrigerate until sugar dissolves (1 hour).
03   Place chilled watermelon and berries in chilled bowls, pour over a little sparkling wine to taste, top with granita and serve.

Topics:

DESSERT, SUMMER, MULBERRIES, VANILLA, WATERMELON, MODERN AUSTRALIAN

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUÑOZ

FEATURED IN

Dec 2011

Dec 2011

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