Watermelon and lemon tea granita

While traditional granitas and sorbets are packed full of sugar, this refreshing melon and citrus recipe from The Australian Women’s Weekly’s ‘Sugar-Free’ cookbook is sweetened naturally with stevia for a healthy, cooling dessert.
watermelon granita


Fennel salt


1.Steep the tea bag in the boiling water for 10 minutes; discard tea bag. Stir stevia into tea until dissolved.
2.Blend or process chopped watermelon until smooth. Stir in tea and juice. Pour mixture into a 2.8-litre (11-cup) shallow dish.
3.Freeze granita for 1 hour. Using a fork, break up any ice crystals.
4.Freeze for a further 6 hours, scraping with a fork every hour or until frozen.
5.Make fennel salt: Using a pestle and mortar, crush ingredients together. Divide extra sliced watermelon among serving glasses, top with granita; sprinkle with fennel salt.

Serve with extra strips of lemon rind and micro mint leaves.


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