Ingredients
Method
1.Combine the water and sugar in medium saucepan. Stir over low heat, without boiling, until sugar dissolves; bring to a boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until syrup thickens slightly but does not colour.
2.Blend or process watermelon and mint, in batches, until almost smooth; push batches through sieve into large bowl. Add sugar syrup; stir to combine.
3.Pour mixture into two 20cm x 30cm lamington pans, cover with foil; freeze about 3 hours or until almost set.
4.Using fork, scrape granita from bottom and sides of pans, mixing frozen with unfrozen mixture. Cover, return to freezer. Repeat process every hour for about 4 hours or until large ice crystals form and granita has a dry, shard-like appearance. Scrape again with fork before serving.
You need approximately half a large seedless watermelon (about 3kg in weight) for this recipe. You can juice the other half with an orange or two, or simply slice it thickly and include it in a packed lunch.
Note
