Watermelon Granita from Salt and Time cookbook
The perks of growing up on the boarder with Central Asia became most evident in August when all markets and street kiosks where overflowing with watermelons. My grandpa, Yuri, was a real expert in selecting a champion watermelon from the gigantic batch. I always loved the site of watermelons floating in my grandparents’ bathtub, I don’t remember the reason but it had something to do with my grandpa’s scientific experiment to demonstrate their excellent quality. One of the other watermelon-related quirks that he had was to enjoy the fruit in question with a slice of white bread. While it may seem rather odd to some, he was not the only one to do so. At one of my recent cinema-supper clubs I’ve showed my favourite Soviet film from the 1980s, called Little Vera, where one of the characters enjoys the exact same snack. The scene, as well as my grandpa’s eating habit, inspired the recipe for a watermelon granita with a side of buttery shortbreads which I served at the event to rather enthusiastic reviews.
Server 4-6
For the granita
700g-1kg of ripe watermelon pulp
1 pomegranate seeded
1-2 limes, juiced and zested
For the shortbread (makes about 20)
100g of unsalted butter
50g of caster sugar
150g of plain flour
To make the granita
Using a food processor blend together watermelon pulp, seeds of 1 pomegranate and lime juice and zest until smooth. Pass through a sieve and a muslin cloth to get rid off all the seeds residue.
Pour into a small baking tray, cover with a cling film and put in the freezer. After two hours, take out and scrap the granita with a fork working from the edges to the middle, as the edges would be more solid by now. Cover with cling film and put back into the freezer for another 2-3 hours. Repeat 3-4 times until the entire tray turns into solid crumble.
To make the shortbread cookies
Mix the butter and sugar until smooth. Sift the flour and add to the same bowl with sugar and butter. Start incorporating until firm enough to transfer to a dusted surface.
Transfer on a parchment paper and roll out 1cm thick. Sprinkle with some sugar.
Cut into fingers shape and put into the fridge to firm up for 20 mins.
Once ready to go, bake in a pre-heated oven at 180C for 20 minutes until pale golden in colour. Cool on a rack.
To serve, scoop the granita into old fashioned champagne glasses (you can drizzle a bit of prosecco on top!) and balance the shortbread on the edge of the glass. A perfect Sunday brunch dessert/cocktail number.