Strawberry, Watermelon and Ouzo Granita

This recipe started when I found some orphaned ouzo hanging out in a pantry. My days at Maha taught me that arak (Middle Eastern ouzo) can make a lovely dressing for a watermelon salad, so I triangulated that information and came up with this little summer’s night delight. It makes for a lush rosy mixture that can be made into a granita or a sorbet.

Serves 8 – 12

500g fresh strawberries, hulled
500g seedless watermelon
juice of 1 large lemon
up to 200g icing sugar
60ml ouzo
mint leaves to garnish (optional)

In a food processor, blitz all of the ingredients (except for the mint) at a slow speed until it’s a smooth liquid and check for sweetness. For an unfussy granita, pour into tupperware and place in the freezer for a few hours before removing and stirring. Depending on the temperature of your freezer and how soon you’ll be serving the granita, you’ll need to play around with if and when to fridge or freeze it. For a sorbet, pour the mixture into an ice cream machine and churn according to instructions. Serve in short glasses with a mint leaf.