Watermelon granita with shortbread recipe
A refreshing dessert served with buttery biscuits. This granita is great served in old fashioned champagne glasses and you could even add a drizzle of prosecco on top.
Ingredients
- 1 kg ripe watermelon pulp
- 1 pomegranate (seeds only)
- 1 -2 limes (finely grated zest and juice)
- 1 handful mint leaves
- 2.2 lbs ripe watermelon pulp
- 1 pomegranate (seeds only)
- 1 -2 limes (finely grated zest and juice)
- 1 handful mint leaves
- 2.2 lbs ripe watermelon pulp
- 1 pomegranate (seeds only)
- 1 -2 limes (finely grated zest and juice)
- 1 handful mint leaves
- 100 g unsalted butter, softened
- 50 g caster sugar, plus extra for sprinkling
- 150 g plain flour, plus extra for dusting
- 4 tbsp prosecco, to serve (optional)
- 3.5 oz unsalted butter, softened
- 1.8 oz caster sugar, plus extra for sprinkling
- 5.3 oz plain flour, plus extra for dusting
- 4 tbsp prosecco, to serve (optional)
- 3.5 oz unsalted butter, softened
- 1.8 oz caster sugar, plus extra for sprinkling
- 5.3 oz plain flour, plus extra for dusting
- 4 tbsp prosecco, to serve (optional)
Details
- Cuisine: Russian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First, make the granita. In a food processor, blend together the watermelon pulp, pomegranate seeds, lime zest and juice, and mint leaves until smooth. Pass through a sieve lined with a muslin cloth to get rid of all the seeds and residue.
- Pour into a small baking tray, cover with clingfilm and put in the freezer for 2–3 hours. Remove from the freezer and scrape the granita with a fork, working from the more frozen edges to the less frozen middle.
- Re-cover with clingfilm and return to the freezer for a further 2–3 hours. Repeat 3–4 times until the entire tray turns into a frozen-solid crumble.
- To make the shortbread, cream the butter and sugar together using a stand mixer fitted with the paddle attachment (or an electric hand mixer) until pale and fluffy.
- Sift in the flour and mix until the mixture is firm enough to transfer to a lightly floured work surface, then lightly knead into a dough.
- Transfer the dough to a sheet of baking parchment and roll out to about 1cm (0.4 inch) thick.
- Sprinkle with sugar, then cut the dough into fingers and refrigerate for 20 minutes to firm up.
- While the dough is chilling, preheat the oven to 200°C/392°F/gas mark 6.
- Place the shortbread fingers and baking parchment onto a baking tray and bake for 20 minutes until pale golden in colour, then let them cool on a wire rack.
- To serve, scoop the granita into glasses and drizzle prosecco on top, if including. Add the shortbread on the side.
This recipe is from Salt & Time by Alissa Timoshkina. Published by Mitchell Beazley, £25. Photography by Lizzie Mayson.
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