After the weird cold days, summer is shining back again in Melbourne. The heat is on, and I find it enjoyable.
Summer means stoned fruits, cherries, lighter meals, pretty blossoms and sunshine until late. I am so much in love with the light, and my gardens. We have so much basils, tomatoes and strawberries. And the most awesome crop is the 2 kilos of peaches from the miniature tree in a pot. Nothing beats fresh peaches/stoned fruits. They are slightly sour, and incredibly crunchy.
Summers also means icey, cold desserts. While I love ice-cream, I am not a big fan of making custard and cream based desserts often. Granita provides the perfect solution. Light, fresh and cold. We can use up a lot of good summer fruits. Since it is hot again this week, I am thinking of a chocolate granita. But for now, let’s settle with my favourite combo this summer – Watermelon and rose!
Watermelon and rose granita
1 cup water
1 cup sugar
juice of one lemon
1 kg ripe watermelon (weight after remove rind)
Petals of one chemical-spray- free rose (do not use ones from nursery. Mine is home-grown)
½ teaspoon rose water
First, make the simple syrup by boiling the water with sugar until the sugar is dissolved. Add in the lemon juice, and cool.
Coarsely chop up the watermelon and put it in a food processor. Add the rose petal. Process until fine. Pass the juice through a sieve.
Mix together the simple syrup with the watermelon mixture, together with the rose water.
Pour the mixture into a metal tray and freeze for 3 hours or until partially set. Using a fork, break frozen mixture up until it is quite slushy. Return mixture to freezer and repeat flaking process after 2 hours (at this stage tiny ice flakes should have formed). Return to freezer for a further 2 hours then repeat flaking process. Just before serving, repeat flaking process for the final time.