Ingredients
| 2 large bunches mint, picked | |
| 250g glucose syrup plus 2 tablespoons extra | |
| 1kg watermelon, skin off, pips removed | |
| 70ml lemon juice | |
| 50ml lime juice |
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Instructions
| 1. | Heat a small saucepan of water and have a bowl of iced water at the ready. |
| 2. | When the water is boiling, drop the mint in and leave for 30 seconds. |
| 3. | Quickly strain and place the mint into the iced water – this stops it from cooking any further and sets the vibrant green colour. |
| 4. | Take out of the water and squeeze gently. |
| 5. | Put the mint and 2 tablespoons glucose syrup in a blender and process until smooth and dark green. Set aside. |
| 6. | Place the watermelon in a blender and process until liquid. |
| 7. | Put into a pan and heat, then add the rest of the ingredients, except the mint syrup. Stir until the glucose syrup is dissolved. |
| 8. | Cool completely then place in an ice-cream churner and follow the manufacturer’s instructions to churn until frozen. It will be quite icy, but don’t worry – it’s a granita. |
| 9. | Remove from the churner and put in a freezer-proof container. |
| 10. | Generously spoon in the mint syrup and swirl around for contrast of colour. Place in the freezer. |
| 11. | Before serving, remove from the freezer and leave for 5 minutes to soften slightly. |
| 12. | After 5 minutes, take a fork and ruffle the surface to create icy shards. Serve immediately. |
Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain
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