Watermelon is filled with lycopene and vitamin C, is incredibly hydrating and can be soothing on your tummy too. Locally grown watermelon is only available for a short season in New Zealand, so I try to make the most of them when they are here.
This recipe can be used
in several ways. I originally created it to serve as a granita on its own, but found once kombucha or sparkling wine was added, it totally transformed into a delicious slushy or summer cocktail. I’ve added a little bit of sweetener as an optional addition, it really depends on how sweet the fruit you’re using is, and your personal preference — a nice ripe watermelon will have all the wholefood sweetness you need.
Ingredients
| 4 cups | Watermelon, roughly chopped (Main) |
| 1 cup | Strawberries (Main) |
| 2 Tbsp | Coconut nectar, optional |
| 1 Tbsp | Lemon juice |
| 1 pinch | Sea salt |
| ½ | Pomegranates, optional, to serve |
Directions
- Place watermelon and strawberries in a sealed container and freeze for a minimum of 4 hours.
- Place the frozen watermelon, strawberries, coconut nectar, lemon and sea salt in a food processor and blend for 30 seconds, or until it has broken down into a smooth icy mixture. At this point you can freeze again for a few hours or serve straight away. If you freeze it for too long the second time you will need to fluff it up by blending in the food processor again before serving.
- Serve in small bowls topped with pomegranate, or, for a kombucha slushy or cocktail, fill your glass half full with the granita and pour over your favourite kombucha or sparkling wine
Another watermelon recipe from Megan
Watermelon and cucumber salad
