Watermelon Basil Granita (Shaved Ice)
This Watermelon Basil Granita with Pistachios and Yoghurt is refreshing, vibrant, and the perfect summer dessert. With sweet watermelon, fragrant basil syrup, and creamy yoghurt, it’s light yet satisfying and looks stunning on the table.
Ingredients
- 1 quarter of a watermelon flesh cut into small triangles
- 1 lime juiced and zested
- 1 tablespoon caster sugar
Basil syrup
- 30 g fresh basil leaves
- 80 g caster sugar
- 100 ml water
Garnish
- 3 tablespoon pistachios roughly chopped
- 200 g thick soy vanilla yoghurt
Instructions
Cut the watermelon
- Cut your quartered melon once, the again in half and then again in half to make a small enough triangle (so that one original cut yields 4 pieces). See picture for best size reference. Keep the skin on. Note 1.
Prepare the granita
- Spread the watermelon chunks in a single layer on a tray and freeze until solid, at least 6 hours or overnight. Once frozen, grate the watermelon using a zester. Stir through the lime juice, and a little sugar if the melon isn’t very sweet. Return to the freezer for 30 minutes, then fluff with a fork. Note 2.
Make the basil syrup
- While the melon freezes, put the sugar and water in a small pan, bring to the boil, then remove from the heat. Add the basil leaves, stir, and let steep for 20 minutes or longer. Blitz in a blender until vivid green, then strain through a fine sieve. Chill until needed.
Assemble
- Spoon the watermelon snow into shallow bowls. Drizzle with the basil syrup, and scatter over pistachios and lime zest.
Finish
- Serve immediately, with a generous spoonful of soy vanilla yogurt alongside.
Notes
Note 1: The smaller you cut the watermelon, the quicker it will freeze.
Note 2: If you leave it to freeze for more then 4 hours, the watermelon will be more difficult to grate. I actually prefer to leave my watermelon in the freezer for ~6 hours so that it is NOT frozen rock solid so it's easier to grate. I then grate it into a large tupperwear container and when I'm ready to serve, I take it out of the freezer and use a fork to fluff it up (separates the ice crystals).
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