Benjamina Ebuehi’s watermelon and ginger granita recipe

On those days when I just can’t be bothered to dig out the ice-cream machine (which is most days), granita is my go-to, easy dessert for bringing some fruity and refreshing relief to a hot, sticky day. It’s simultaneously fluffy and crunchy, and forgiving enough for you to adjust the acidity and sugar to your taste. A little glass of granita never fails to bring the holiday vibes, letting me pretend I’m lounging poolside somewhere far away while sat in my overgrown little south London garden.

Watermelon and ginger granita
Prep 20 min
Cook 5 min
Chill 3 hr+
Serves 4-6

30g fresh ginger, peeled and thinly sliced
50g caster sugar
400g ripe watermelon, peeled and roughly chopped
Juice of 1 lime
1 small handful fresh mint, finely chopped, to serve

Put the ginger in a small saucepan with the sugar and 50ml water. Bring to a boil and simmer for a minute before removing from the heat and leaving to cool. You can make this a few days in advance and let the ginger infuse for longer, if you like.

Blitz the watermelon in a blender and pass through a fine sieve; you should end up with about 300-320ml juice. Discard the ginger from the sugar syrup, then pour it into the watermelon and add the lime juice. Give it a stir, then taste – if you want more acidity, add a little more lime juice.

Pour the mixture into a shallow container, cover and freeze for one hour. Use a fork to stir and agitate the mixture, scraping down the sides and breaking up any large crystals. Put it back in the freezer and repeat the scraping process every 30–40 minutes, until the granita is fluffy and slushy-like.

Spoon the granita into chilled glasses or ramekins, top with the mint and serve straight away.