This sweet and crunchy icy treat is just moments of effort away – a perfect mid-afternoon pick-me-up or a simple and refreshing end to dinner. The kick from black pepper really complements the juicy watermelon flavour and makes your mouth tingle with a hot and cold combination. Icy flakes are made by regularly ‘fluffing’ the mixture as it freezes, and honey helps to keep the texture light, preventing the granita from freezing too solid.

Servings:  Makes enough for 6                    Preparation:  15 minutes + 5 hours to freeze

Ingredients
1kg    Watermelon flesh
75g    Honey
30ml  Lime juice
½ tsp Black pepper

Tip:  Fresh mint or basil also work well if you don’t fancy the heat of black pepper.

Method

1. Cut the rind from your watermelon and remove as many seeds as you can.
   
   
2. Blend the melon, honey, lime juice, and freshly ground black pepper until you have a smooth and frothy liquid. 
   
   
3. Pour into a shallow dish or tray approx. 30x20 cm, allowing extra room in the dish for churning the ice crystals.
   
   
4. Freeze for 4–5 hours in total, breaking up and ‘fluffing’ the ice crystals about every hour.
   
   
5. Serve immediately or transfer to a sealed container. If the granita is fully frozen, you will need to remove it from the fridge 20–30 minutes before serving.