- ½ small seedless watermelon, peeled, flesh cut into 2cm chunks (350g net weight)
- 150g ripe strawberries, hulled, roughly chopped
- 5g makrut
- lime leaves, stalks removed, then blitzed in a spice grinder (or very finely chopped)
- 125g glucose
- 4 limes: finely grate enough skin to get 2 tsp zest, then juice 2 to get 3 tbsp; cut the rest into wedges, to serve
- 2 tbsp vodka
- 2 tsp caster sugar
Prep 10 min
Cook 10 min
Freeze 5 hr
I’ve called this a granita, because it’s no-churn and not entirely smooth, but it’s more like a sorbet, really. It’s incredibly refreshing, and the perfect end to a summer meal when you’re too full or hot to handle a rich dessert, but still need a sweet hit. Transfer it from the freezer to the fridge for five to 10 minutes before serving, to make it easier to scoop.
- Put both fruits in a large container and freeze until solid – about two hours.
- Meanwhile, put two-thirds of the makrut lime leaves in a small saucepan with the glucose, lime juice and zest, and vodka, and gently heat on a medium flame until the glucose has melted and is warm. Leave to infuse, preferably for at least an hour, then reheat until warm and runny. Pass through a fine-mesh sieve, and discard the bits of lime leaf. Put the frozen fruit and makrut syrup in a blender, and blitz until smooth and slushy.
- Transfer everything to a container, cover with a lid or clingfilm, and freeze until firm – about three hours. Meanwhile, mix the remaining shredded lime leaves with the caster sugar. Serve the granita with a little lime sugar sprinkled on top and lime wedges alongside.