It’s summer, and anyone who’s lived in Oman or the Middle East knows how hot and draining it can get. It’s especially important to keep hydrated and cool, so I thought of making this easy and delicious recipe that can be enjoyed and will surely beat the heat. Granita is an Italian semi-frozen dessert that is agitated and scraped as it freezes. The ice crystals that result afterwards are deceptively flavourful, and in this case with the fresh and summery ingredients, they quench your thirst too.
I absolutely love granitas, they remind me of the Indian “baraf gola” (ice ball) which were the favourite of any kid who needed a refreshing boost from playing in parks and playgrounds all through the hot day!
I remember waiting eagerly as the vendor would prepare baraf golas in front of us, scraping a giant ice block, shaping it onto a stick and drizzling the delicious flavoured syrup on top... I’m just salivating remembering some of my favourite flavours: Kala khatta, lemon lime, and orange!
Decided to renew the lemon lime flavour by pairing lime with the delicious and refreshing mint, as well as watermelon.
The best part is that it can be kept in the freezer and spiked to make into an icy cocktail for those days where you really need to unwind and get an energy boost!
Seriously the flavour combination is such a winner, and the dessert is so beautifully simple, adored by kids and grown ups! Definitely try it out. Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/
PREP TIME: 10 minutes COOKING TIME: 5 minutes
FREEZE TIME: 10-12 hours SERVES: 4
700g watermelon chunks, skinned and deseeded
1 cup water
1 cup sugar
4-5 mint sprigs
2 tbsp lime juice
Make sugar syrup by boiling the water sugar and mint in a saucepan for 5 minutes. Once sugar is dissolved remove from fire and leave to cool. Discard the mint sprigs.
Place watermelon chunks, cooled sugar syrup and lemon juice in a blender. Blend in to a smooth juice. Strain it through a fine sieve.
Transfer to a loaf tin and freeze for 2-3 hours. Once little set, scrape down with the fork. Keep scrapping with fork after every two hours for 3-4 times.
Serve them in glasses or ice-cream cups garnished with mint or use it to make mojitos or cooler drinks or serve as a slushy.