Watermelon and champagne granita6

Posted on December 31, 2011 by ChristieSweet Treats

Don’t have dessert or drinks planned for NYE? Never fear, I’ve got you covered.

This boozy, summery granita is super simple to make and oh-so-Pretty In Pink! (My favourite 80s movie). You’ve probably already stocked up on champagne for the 2012 toast, and there are plenty of ripe watermelons around right now (sorry, Northern Hemisphere friends), so this will be a cinch.

Enjoy it on it’s own or with more champagne poured over. I also served it on top of oysters on xmas day and it was delicious!

Quick, blitz this up right now and you’ll be ready for tonight’s festivities without breaking a sweat. Promise.

{My new vintage ceramics get their first workout}

NYE last year was a non-event for us. We had a 6 week old baby, and fell asleep exhausted at about 9pm. Hmmm, welcome to parenthood!

This year we are planning to stay awake with a trip to our local park to watch the fireworks, and hoping other young families will be doing the same.

Poppy absolutely loves being around other children, especially toddlers that can walk. She is still at crawling stage and is fascinated by their ability to get around so quickly. Hopefully there will be lots of children to entertain her so that hubby and I can lay back on the picnic rug and relax a bit with some nibbles and a drink.

Later on at home we’ll toast the new year with this boozy watermelon treat and chat about our plans for 2012. It’s going to be a big year for our family and this blog – but more on that tomorrow.

For now, enjoy the last hours of 2011 and here’s wishing all of you a very happy and shiny new year!

Christie x

ps. If you fancy a granita that’s a little bit creamier and richer, check out my friend Lorraine’s Espresso Kahlua Granita. Why not make them both?!

Watermelon and champagne granita recipe

serves 6-8

200g white sugar
250ml water (cold tap is fine)
1.25kg seedless watermelon (whole weight)
2 limes, juiced
250ml champagne

1. Place the sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves then bring to the boil and boil for 5 minutes until syrupy. Pop into the fridge to cool while you prepare the watermelon.

2. Remove the outer green skin with a sharp knife, roughly chop the flesh and place into a blender. Juice the limes and add to the blender along with the champagne and sugar syrup. Blitz until smooth.

3. Pour the mixture into a shallow freezer-proof container (metal works best, but plastic is fine too) and place into the freezer. Check after one hour and, using a fork, scrape the frozen outer edges into the centre. Repeat each hour for 3-4 hours until all the mixture is frozen. Serve immediately in small bowls or keep frozen for about a week.


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