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.
- Serves 6
- 20 mins preparation
- 7 hrs marinating
Ingredients
Watermelon and lemon tea granita
- 1 lemon herbal tea bag
- 1 cup (250ml) boiling water
- 1 tablespoon stevia granules
- 500 gram seedless watermelon, chopped
- 1 1/2 tablespoon lemon juice
- 600 gram seedless watermelon, extra, sliced thinly
Fennel salt
- 1 tablespoon sea salt flakes
- 1 teaspoon fennel seeds
- 1 teaspoon finely grated lemon rind
Method
Watermelon and lemon tea granita
- 1Steep the tea bag in the boiling water for 10 minutes; discard tea bag. Stir stevia into tea until dissolved.
- 2Blend or process chopped watermelon until smooth. Stir in tea and juice. Pour mixture into a 2.8-litre (11-cup) shallow dish.
- 3Freeze granita for 1 hour. Using a fork, break up any ice crystals.
- 4Freeze for a further 6 hours, scraping with a fork every hour or until frozen.
- 5Make fennel salt: Using a pestle and mortar, crush ingredients together. Divide extra sliced watermelon among serving glasses, top with granita; sprinkle with fennel salt.
Notes
Serve with extra strips of lemon rind and micro mint leaves.
