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Chill a couple of baking trays (with edges of at least 3cm) in the freezer.
In a medium saucepan over a medium heat, stir together sugar and water until sugar is dissolved. Remove from heat and toss in the mint leaves to infuse.
Puree watermelon in a food processor, then pass through a fine sieve.
In a medium heat-proof jug, combine ? cup of the sugar syrup with the watermelon juice, stir together well. Pour watermelon liquid into the cold baking trays and freeze for two hours.
When the granita is partly frozen, break the crystals apart with a fork and repeat three or four times every 30 minutes. The final texture should be like delicious pink snow.
Cut watermelon into 1.5cm thick slices, remove flesh from skin and cut flesh in to 1.5cm cubes. Place in a serving bowl, sprinkle over salt and toss together.
Use a peeler to lightly peel cucumber, cut into batons and add to watermelon with basil, onion, tomatoes. Dress salad with lime juice, apple cider vinegar and extra virgin olive oil. Toss together and serve as a light salad or as a side to smoked or barbecued meat.
Pickled Watermelon Rind:
Peel rind very lightly using a vegetable peeler, and cut into 3cm cubes, to make about 5-6 cups. Place in a large bowl.
In a medium saucepan, stir together salt and 3 cups water, bring to the boil, turn off heat. Stir in sugar and vinegar and stir until sugar dissolves, let cool.
Divide rind, start anise, garlic cloves, cinnamon and chillies between two sterilized 1 litre jars, then cover with brine. Place a small dish or weight on top of the watermelon to submerge it completely. Cover with a lid and chill at least 24 hours before serving. Alternatively, store in a cool, dark place for up to 3 weeks.
TIP: Watermelon rind develops a nice crunch if refrigerated.
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