Granita demands very little active cooking time. Prepare it the day before so it can freeze overnight. You’ll find coconut yoghurt in delicatessens, but regular yoghurt works just as well – we just love the combination of coconut, watermelon and ginger.
Ingredients
Method
1.Stir sugar in 150ml boiling water in a bowl to dissolve (2-3 minutes) and add ginger.
2.Process watermelon and ginger syrup in a blender until smooth, then transfer to a large deep tray that fits in your freezer and freeze (at least 6 hours or overnight). Scrape watermelon ice into crystals with a fork and freeze again until required.
3.Spoon yoghurt into a piping bag without a nozzle and pipe into 6 chilled 300ml glasses, pile high with granita and serve with watermelon wedges alongside.
