Watermelon, basil, salt and chilli granita

Perfect for the hotter weather, this is always a big crowd please.  Try this one out before watermelon goes out of season.

Serves 4-6

You’ll need:

• ½ watermelon, skin removed and flesh cut into chunks
• Juice of ½ lime
• ¼ tsp Himalayan or Celtic sea salt
• Large handful of fresh basil leaves, finely shredded
• ¼ tsp dried chilli flakes

How to:

1.  Place all ingredients (reserving 1/3 of the basil leaves) into a food processor and blend until the mixture has a pulpy consistency.
2.  Pour mixture into a tray (I used a loaf pan) through a sieve, pressing the contents through well to get as much liquid as possible.  Discard the remaining solids.
3.  Carefully transfer the tray to the freezer and freeze for 4 hours.  Once it has become firm, use a fork to scrape the granita into a snow-like consistency.  You should only need to do this at the end, but it doesn’t hurt to do it at the 2-3 hour mark just in case.
4.  To serve, give the mixture a good scrape to fluff it up, then spoon into serving bowls and stir through a good pinch of the reserved basil leaves, and sprinkle with a little dried chilli flakes.

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