The Food Gatherer's Note: On a hot summers day, grab yourself a big slab of watermelon and make yourself a watermelon granita. I'm not keen on wastage so if I have the time and inclination the skin is brilliant for a watermelon pickle which is brilliant served with fish. Try this recipe.
1kg watermelon flesh
A good pinch of salt
Juice of 2 limes or lemons
50g golden granulated or caster sugar
Blitz the watermelon flesh in a blender (or with a hand blender in a bowl) with the salt and citrus juice. Pour the mixture through a fine sieve directly into a container suitable for the freezer. Using the back of a spoon, push it through to strain out all of the pips and extra fibre. Now stir in the sugar and keep stirring in the container until it has dissolved.
Place the container in the freezer and freeze, stirring with a fork every hour or so from the outside in. This will break up any ice crystals and to keep the fruity water mix combined and evenly coloured.
When ready to serve remove from the freezer for a few minutes and give it another stir. You will have a beautiful pink jewelled ice slush. Serve in bowls or on a hot day let it melt into cups with a straw. Heavenly!