Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Watermelon is the quintessential summer fruit in Malta – the colder the better. This recipe for watermelon granita might just be the ultimate summer dessert.
WATERMELON AND CACAO NIB GRANITA
- 800g watermelon, peel removed and chopped into small bits
- 100g sugar
- 1 lime, juice only
- 1 tbsp rum
- ½ tsp salt
- 3 tbsp cocao nibs, optional
- Chop the watermelon into small pieces and place in a food processor, being careful not to over fill it. Work in batches if necessary.
- Add the sugar, lime juice and the rum. The alcohol stops the sorbet from freezing completely giving you a softer, less icy consistency. Don’t be tempted to make this a grown-up dessert by adding more rum as it won’t freeze at all.
- Place into an ice cream maker and churn according to the manufacturer’s instructions.
- Add the cocao nibs if using towards the end of churning.
- If you don’t have an ice cream maker, place the fruit puree into a shallow pan and cover with cling film. Freeze for approx. 4 hours, stirring every hour.
- Alternatively freeze overnight and cut the sorbet into cubes and place in a food processor until smooth, return to the freezer till firm.