The inspiration for this granita came to me after a trip to New York in 2011. While I was there, I met up with my friend Melina Hammer for dinner. Melina was one of the first contacts I made in the blogging world when I set up ‘What Katie Ate’. She was very supportive to me, and I am thrilled we have kept in touch. We always meet up for drinks and dinner whenever I am in her neck of the woods. Last year, Melina kindly gave me some candy she had picked up during a tour of a local boutique sweet factory – it was flavoured with watermelon, chilli and salt, and I thought the combination would make for a fab dessert idea. Once made, this granita will keep in the freezer for 3 days.
- 750 g seedless watermelon, skin removed and roughly chopped
- 1 tablespoon lime juice
- ¼ teaspoon fine salt
- ¼ teaspoon dried chilli flakes, plus a pinch extra
- Place all ingredients into a food processor and blend until the mixture has a pulpy consistency.
- Have ready a baking tray that is at least 4 cm deep and will comfortably sit flat on a shelf in your freezer. Pour the mixture through a sieve into the tray, pressing firmly on the contents of the sieve with the back of a spoon to get as much of the mixture through as possible. Whatever you can’t push through the sieve, discard.
- Carefully transfer the tray to the freezer and freeze for 4 hours. When ready to serve, scrape into fluffy granita snow using a fork, and serve.