Spring Granita

This spring granita can be used on raw fish or oysters, roasted stone fruit or BBQ watermelon, it is very versatile and adds a lovely freshness to a dish. Once frozen, to serve use a fork and scrape the “ice block” until you have a shaved ice consistency and add to the top of your dish of choice.

Makes 1 litre (approx)

Method

400gm cucumber

160gm kiwifruit (skin removed and diced)

1 green chilli de-seeded and chopped (optional) 

100gm honey

40gm lemon juice

300gm cold water 

30gm basil leaves

10gm mint leaves

20gm chives

Method

Chop cucumber, add with diced kiwifruit and chilli to blender. Then add honey, lemon juice and cold water and blend until smooth.

Then add herbs and blend again until smooth. Transfer to a container and freeze.

This can be made ahead of time and kept in the freezer until needed.

Freezer life is approximately 2 weeks for freshness. It could last up to four weeks, but will discolour.

Photo: Jerome Warburton