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A refreshing and elegant summer dessert from the book, Street Food Revolution.

Makes 1 litre (serves 10)

What you will need
  • 1kg watermelon flesh, cut from the rind avoiding all but the red (the leftover rinds make good pickles)
  • Generous pinch of salt
  • Juice of 2 limes
  • 50g golden granulated or caster sugar
  • 150g dark chocolate, coarsely grated (optional)

Process the watermelon flesh in a blender with the salt and lime juice. Pour the mixture though a fine sieve directly into a stainless-steel container or plastic tub suitable for the freezer. Using the back of a ladle, push it though and strain out all of the remnants of pips. Stir in the sugar, and keep stirring until it has dissolved into the juiced melon.

Place the container directly into the freezer and freeze, stirring with a fork every hour or so and paying special attention to the sides of your vessel where the mix will freeze solidly if unattended. The idea is to break up and disperse the ice crystals so that you are left with a sparkling heap of flavoured snow. Also, if not mixed well while freezing, the water will separate from the fruit, creating palomino-white patches in your granita.

Serve in waxed paper cups on a hot day with straws for sucking it up when it starts to melt and sprinkle coarsely grated dark chocolate over the top – to look like the lost watermelon pips.