Strawberry and Watermelon Granita

Our Strawberry and Watermelon Granita is slightly more involved than our no churn ice creams, grab the forks and set a timer. You’ll need to fluff up your mix every 30 minutes as it freezes – but it’s totally worth it. You can use this method for any combination of fruits.

Aim for 2.5 cups of fruit once all the inedible parts have been removed (like strawberry tops). Using an egg to test the amount of sugar in your mix will guarantee the perfect balance for the perfect granita. Use the lemon juice as seasoning, and remember that freezing dulls flavours, so when you taste your mix leave it a little sweeter than you’d usually like. For lemon, pineapple, or other tart flavours, allow the mix to be a little tarter than you’d usually like before freezing.


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Strawberry and Watermelon Granita

1 punnet of strawberries, hulled
1/4 of a large watermelon, chopped
1 lemon
1/2 cup caster sugar
1/2 cup water
1 whole egg in it’s shell

To prepare your fruit for your Strawberry and Watermelon Granita, wash, hull, and roughly chop your strawberries, remove the flesh from your watermelon and chop into small pieces. Was your lemon and use a vegetable peeler to remove the yellow peel. Be careful not to include the white pitch which is bitter.

Place the lemon peel, sugar, and water in a heavy bottomed saucepan and heat together over medium high heat until the mixture is simmering and the sugar has dissolved (approximately 5 minutes). Remove from the heat and allow to cool.

Remove the lemon peel, and pour half of the sugar syrup over the chopped fruit. Use a stick blender, food processor, or blender to blend the fruit and sugar together until the fruit is completely liquified. Reserve the remaining sugar syrup.

Pour the mixture through a sieve into a jug to remove the strawberry seeds.

Wash and dry your egg carefully. Using a little kitchen science, we’ll test whether you need to add more sugar or water by the level that the egg floats in your mixture. Gently lower your egg, in it’s shell, into the mixture, a 20c piece sized amount of shell should sit above the surface. If less shell is above the surface add more of your reserved sugar syrup. If more shell is visible above the surface, add some water or fruit juice.

Remove the egg and stir well between each addition. Then re-test. When the mix is correct, adjust the sweetness by adding lemon juice. Freezing dulls flavour, so a little sweeter than you’d like is perfect.

Pour into a shallow pan and freeze for 30 minutes. Remove from the freezer and rake with forks to loosen the mix. It will go slushy. Continue to freeze for thirty minutes and fluff the mixture with your forks until it’s completely frozen and forms fluffy ice crystals.

Serve your Strawberry and Watermelon Granita, or transfer to an airtight container and keep in the freezer for later.

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