Just because it’s winter there is no harm in letting a little tropical sunshine in to cheer up those January blues. This refreshing watermelon granita with minted mango is a perfect end to any meal and because it’s fat free it’s a wonderfully harmless indulgence to the end of a meal.
I usually use a whole small watermelon to make up a large batch of granita which will store well for a week in the freezer and is a great dessert to whip up when you have unexpected guests dropping in. It also works well with pineapple,cantaloupe melon, Granny Smith apples, lemon,lime or berries . The principal recipe is the same. You need to start with a litre of freshly squeezed/ juiced/blitzed juice( depending on the type of fruit used). Pass the juice through a sieve then sweeten with icing sugar to taste.and a squeeze of lime. Pour the juice into a large shallow metal tin and freeze for at least 40 minutes till ice crystals start to form.scrape the crystals with a fork and return to the freezer. Repeat this process a couple of times more till all the juice has formed into crystals. Store in the freezer.
To serve; thinly slice some mango and toss together with a few shredded mint leaves. Arrange on a plate a top with a spoonful of granita.
Fat free Watermelon granita with mango and mint to chase away those January blues
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There’s nothing like really healthy food that also looks and tastes fantastic, another great recipe!
[…] To make peach sorbet; blitz together 2 yellow and 2 white peaches then add 2 tablespoons of sugar and the juice of half a lemon. Taste for sweetness adding more sugar if necessary, then place in an ice-cream machine and churn. (if you don’t have an ice cream machine you can easily make peach granita instead following my recipe for Fat free Watermelon granita with mango and mint to chase away those January blues ). […]
[…] The other day my father turned up with a bag of these beauties which he specially brought down for me from Newcastle. By the time I received them they had been on quite a journey; from India to London then up North to Newcastle then back down to London again so it wasn’t surprising they were a little bruised and battered. However they were still perfectly ripe, so I thought the best way to serve them was by making this sorbet, which turned out to be one of the smoothest richest sorbets I’ve ever made. Containing only fruit and sugar, it had an incredible rich creamy texture just like ice-cream and a wonderful sweet honeyed mango flavour. It’s also stupidly simple to make and don’t worry if you haven’t got an ice cream maker you can turn it into mango granita instead. Fat free Watermelon granita with mango and mint to chase away those January blues […]