Watermelon and mint is a good combination. But what about other flavour combinations?
Cucumber, a watery, crunchy melon, goes great with dill. And mint.
So how about watermelon and dill?
Before I tried this, I literally took a bite of watermelon and a few sprigs of dill. Delicious. Dill was a lot more floral and lighter flavoured than mint but still really refreshing.
With the arrival of a new refrigerator, I can finally have freezer and fridge space to make cold desserts.
I’ve never made a granita before but they seemed really easy to make. Correct!
- 3 cups of watermelon, chopped roughly (I used about a quarter of a watermelon)
- 1 handful of dill, finely chopped
- 1/2 cup of sugar
- In a bowl, sprinkle sugar over watermelon. Allow to macerate in the fridge for at least 30 minutes. It’ll turn quite soupy.
- Mash up watermelon, either in a blender, with a stick mixer or with a potato masher (like I did).
- Strain through a sieve. Pour juice into a tray or tin (the flatter, the quicker it will freeze).
- Stir through dill and put in the freezer. Check every hour until frozen.
- Once frozen, use the tines of a fork and scrape it along the ice to fluff it up.
- Put back in the freezer and repeat 1-2 more times until it has a fine texture.
Other methods for granita require making a sugar syrup (1:1 water sugar ratio) and then blending that with fruit. This is a slightly easier method as you don’t need to go through the effort of making syrup. Most fruit has a high water content and macerating the fruit in the sugar will draw out a lot of that liquid.
I heaped some of this granita into a glass with aperol, campari, vermouth and orange juice and essentially made an alcoholic slushie. Equally satisfying.