Watermelon granita with ginger syrup

Neil Perry
Icy treat: Watermelon granita hits the spot on a hot day.
Icy treat: Watermelon granita hits the spot on a hot day. Photo: William Meppem

Hot weather demands a fruity, cooling treat like this watermelon granita. When making it, you'll need to factor in four or five hours' freezing time.


750g coarsely chopped watermelon flesh

160g caster sugar

20g peeled ginger, chopped

250g watermelon, diced in 1cm cubes


FOR THE GRANITA, combine coarsely chopped watermelon and 60g sugar in a bowl and stand until macerated and juicy, about 45-60 minutes. Blend in a food processor until smooth, then pass through a muslin-lined sieve. Transfer to a shallow 20cm x 30cm metal tray and freeze, stirring and scraping occasionally with a fork, until crystals form and granita is frozen (about 4-5 hours).

FOR THE GINGER SYRUP, combine the remaining sugar with ginger and 60ml water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to a boil, remove from heat and stand until cool. Strain and refrigerate until chilled.

SERVE THE GRANITA in a large, chilled metal dish along with bowls containing the diced watermelon and ginger syrup. Provide chilled glasses and allow guests to help themselves.