. . . and to hold on to summer for as long as possible, {or for those in the southern hemisphere, in anticipation}, pretty pink granita with a little spice . . .
w a t e r m e l o n , s a l t & c h i l i g r a n i t a
serves 4
1 kg fresh, seedless watermelon, skin removed & roughly chopped
1 tbsp freshly squeezed lime juice
1/4 tsp salt
1/4 tsp dried chili flakes
add watermelon, lime juice, salt & chili flakes into a food processor and blend until mixture forms a pulpy consistency
pass mixture through a sieve, pressing firmly through with the back of a spoon; discard remaining mixture from sieve
pour the sieved mixture into a wide metal baking tray or freezer-proof dish (make sure it will fit easily onto your freezer shelf) and freeze for approximately 2-3 hours or until ready to serve (mixture will keep in the freezer for 2-3 days)
when ready to serve, use a fork to scrape granita into shards and serve in dessert glasses
{p.s.} previous table for two features:
* campari citrus sorbet
* call me cupcake
* le petit déjeuner
* meringue-encased lemon cakes
* home-made baguettes
* crab bruschetta
{all photography & recipe [with edits] by katie quinn davies . . . more here}
