Do you notice that, of late, I have been featuring recipes from other food blogs? Well, I feel that the best compliment you can ever give a fellow food blogger is to make something from his/her blog and link it back. :)
Today, I'll be doing the same. I want to share a wonderful dessert from an equally wonderful food blog, Trissalicious.
Ever since I discovered how easy it is to make a Granita, I have been making it on a regular basis. I realise it's a great way to use up abandoned bottles of juices or sodas that are taking up precious real estate in my fridge. As soon as I freeze the odds and ends into a new slushy cocktail, I will see my kids make a beeline for it. They make really refreshing treats on hot afternoons.
I was intrigued when I saw this at Trissa's blog: Watermelon Granita with Ginger Syrup. Watermelon and Ginger? The idea of this seemingly odd pairing fascinated me so, and I was curious to see how it would work. For the record, it blew me away. I LOVED it!
(from Neil Perry’s Spice Temple, and seen at Trissalicious)
- 750 grams coarsely chopped fresh watermelon
- 60 grams white sugar (I reduced to 30 grams because my watermelon was so very sweet)
- 200 grams finely diced watermelon, to serve
- 100 grams white sugar
- 20 grams ginger, chopped (I used old ginger for a stronger, astringent bite!)
1. Macerate the watermelon by combining the first lot of watermelon with the sugar and allow to stand for around 45 minutes. Process this in a food processor and then strain. Transfer to a 20 cm x 30 cm shallow metal tray and freeze, scraping occasionally with a fork until crystals form and the granita is frozen. This usually takes around 4 to 5 hours.
I decided to keep the watermelon rind for serving. One less thing to wash!
2. For the ginger syrup, combine the sugar, ginger and 60 ml of water in a saucepan. Bring this to a boil and then remove it from the heat and allow to cool. Strain out the ginger.
3. To serve, place some granita in a chilled glass, add the diced watermelon and pour some ginger syrup over it.
This would be a perfect dessert after a hot and spicy curry dish, no? And hardly any skill needed. I made extra Ginger Syrup to keep. I'll tell you what else I used it for. Watch this space!