Look for seedless watermelon when making this pretty granita – it will make your life easier.
250ml (1cup) water
200g (1 cup) caster sugar
2 cups watermelon puree ( about 1/8 large melon – use a liquidiser)
Juice of 1/2 lemon
Place the sugar and water in a pan and bring to the boil, stirring gently to dissolve the sugar. When it comes to the boil allow it to cook for five minutes. Remove from the heat and cool to room temperature.
Stir in the melon puree and lemon juice and pour into a shallow metal pan (a lamington or brownie tray is ideal). Place in the freezer for 3 – 4 hours, breaking up the mixture with a fork and stirring it every 30 minutes.