Looking through the “Juicepresso” recipe book I saw their watermelon “sorbet”. To me it is more like a granita but regardless of what you call it, it’s easy and delicious! They sweeten theirs with honey though so I simply subbed with pure maple syrup. I also added a little rosewater because rose reminds me of my late grandmother Bonnie <3
Would be interesting to also add basil or mint to this instead of the rosewater and I wonder if agave would be a better sweetener when doing a watermelon granita, only because watermelon has quite a delicate flavour that struggles a little to compete with the maple syrup.
This has got me in a granita mood so watch this space.
YOU NEED
400mls of watermelon juice, (I juiced a few cups of chopped organic watermelon in the Juicepresso until the measuring jug measured 400mls.)
4 tablespoons of pure maple syrup (or agave)
rose water to taste
YOU DO
Whisk all 3 ingredients together.
Pour the mixture into a chilled metal tray and place into the freezer.
After about an hour, use a fork to scrape the edges of the mixture that will have started icing up and push it into the centre of the tray. Continue doing this every 20 – 30 minutes until the entire mixture is completely flaked.
Serve in chilled glasses and eat it before it melts! 🙂
Serves: Serves 2
Time: Aside from the freezing time this recipes only takes a few minutes.
