Watermelon granita with shortbread recipe
A refreshing dessert served with buttery biscuits.
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Cooking tools:
- Food processor
- Stand mixer
- Hand mixer
- Sifter
- Fine-mesh sieve
- Cheesecloth
- Microplane
- Rolling pin
- Cooling rack
- Chef's knife
- Oven
- Freezer
- Refrigerator
- Baking sheet
- Parchment paper
- Plastic wrap
- Fork
- Glass
Ingredients
- 1 kg ripe watermelon pulp
- 1 pomegranate (seeds only)
- 1 -2 limes (finely grated zest and juice)
- 1 handful mint leaves
- For the shortbread (makes about 20)
- 100 g unsalted butter, softened
- 50 g caster sugar, plus extra for sprinkling
- 150 g plain flour, plus extra for dusting
- 4 tbsp prosecco, to serve (optional)
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