- 125 ml sugar
- 375 ml water
- 250 g cubed watermelon, pips removed
Mix the sugar with the water in a saucepan and bring it to the boil, stirring until the sugar dissolves.
Add the fruit and allow to cool. Purée in a food processor or blend until smooth.
Place in a shallow, freezer-proof container and freeze for a few hours until half set and slushy.
Stir with a fork to crush any lumps and break up the ice crystals, then freeze again for about an hour until set.
Break up again into small crystals and freeze for another hour or so before serving.
Icy, cool granita is traditionally enjoyed as a summer snack to beat the heat of a blistering Italian summer’s day. It’s not tricky to make - it's supposed to be granular so needs no careful beating – but it melts quickly, so ensure that your glasses or bowls are well chilled, or serve it in ice bowls. Granita is best made on the day of serving, as its flavour is lost the longer it is frozen.