Watermelon & Lime Granita
Ingredients (Serves 6-8):
2lb 4oz watermelon flesh, chopped
A generous pinch of salt
2 tbsp finely grated lime zest
Juice of 2 limes
3½ oz caster sugar
Watermelon & Lime Granita
Direction:
Process the watermelon flesh in a blender with the salt, lime zest and juice, then pass it through a fine sieve into a freezer-proof stainless steel container or plastic tub.
Use the back of a ladle to push through and strain out any remnants of watermelon pips. Stir in the sugar, and continue stirring until it is dissolved.
Place the container in the freezer to chill, stirring with a fork every hour or so, paying special attention to the sides of the container where the mix will freeze solidly if unattended.
To serve, fork through the mixture to get crystals and spoon into chilled bowls or glasses.
Fabulous frozen yoghurt and gorgeous granita make deliciously refreshing desserts.
Ingredients (Serves 8):
100 g (3½oz) caster sugar
100 ml (3½fl oz) water
200 g (7oz) blueberries
500 g (1lb 2oz) vanilla yoghurt
2 tsp vanilla extract
8 ice-pop moulds and sticks
Blueberry and yoghurt ice lollies
Directions:
In a saucepan, bring the sugar and water to a boil, then simmer for 6-7 minutes or until syrupy. When totally cool, process in a blender with the blueberries until smooth.
Press the mixture through a fine sieve to remove the seeds. Pour the yoghurt and vanilla extract into a large bowl.
Drizzle over the blueberry and sugar mixture and gently fold it through with a skewer to create a soft swirl (don’t over-mix it). Spoon the mixture into ice-pop moulds, insert the sticks and freeze for 3-4 hours or until set.
To remove the pops, dip the moulds in warm water for 10-12 seconds and gently release the pops.
