I’ve been watching these watermelons grow from a distance. Every morning I walk past them with the dog and look down on them. I walk on the road that goes around the top of the field, and have been taking photos from there but I wasn’t happy with them, they were too far away. I wanted to get closer so I had to scramble down quite a steep bank and quickly take some shots before anyone saw me and thought I was stealing.
Don’t you think they look strange just lying there, on the ground?
Kind of like stray, abandoned footballs, hidden in the long grass of your neighbour’s garden, that you are too afraid to ask for back.
The first thing that I think of when I see watermelon is a cocktail we used to serve at the restaurant called a Watermelon Martini. It was a beautiful pale pink colour (there was a lot of vodka in it) and it was served in a martini glass with a pink straw.
A proper girl’s drink, or so I thought.
This pretty pink drink became “The Usual” of one of our best customers who soon became a friend. I can’t mention his name (yes it’s a he) because he might have to kill me.
No seriously, he would have to kill me.
Let’s just say, he works away a lot. I don’t know what he does or where he does it. What I do know is that when he comes home he likes a nice cocktail.
A nice pink, girly cocktail.
Now this guy is big. As in big, strong and slightly intimidating (if you don’t know him). He has a dangerous job and you’d definitely want him on your side in a fight.
To see him sitting at my bar with a baby pink martini cocktail in his (very large) hands would always completely crack me up. It still does now, and I miss it.
So, for old times sake, you know who you are. This one’s for you. xx
I wanted to make a granita because Sawsan from Chef in Diguise and Tiffany from Como Water keep tempting me with them. Tiffany also gave me the idea for the sugar-coated mint leaves as a garnish. The bouganvilla is from our roof terrace and is just the perfect colour to go with this.
Watermelon Martini Granita Recipe
Makes about a litre tub, 4-6 martini size glasses.
- about 600 gr cubed watermelon, without rind
- 2 tsp fresh lime/lemon juice
- 55 gr (1/4 cup) caster sugar
- 55 ml (1/4 cup) vodka, or more to taste
- fresh mint leaves
- a wedge of watermelon to decorate the glass
Remove as many seeds from the watermelon as possible, cut into cubes and put in a food proccessor or bowl with the lime/lemon juice and sugar and blend well until smooth.
Strain the puree through a sieve into a shallow pyrex dish or metal tin. Press the pulp through the sieve with a spatula to squeeze as much juice out as possible. Mix the vodka into the juice and taste. Add more vodka , sugar or lime juice to taste.
Freeze for about an hour until the edges start to freeze. Fold the frozen bits into the middle with a fork. Do this every half an hour for about 4 hours. (I know it sounds time consuming, but it’s so worth it, and you don’t have to sit there waiting for it, just set the timer and get on with something else).
Meanwhile make the sugar-coated mint leaves. Tip some sugar onto a small plate, wash the mint leaves then dip the top side into the sugar. Put these on plate and freeze.
The granita mixture is ready when it forms ice crystals. Rake it with the fork and serve in chilled glasses garnished with the sugar-coated mint leaves and a wedge of watermelon.
Things that made me smile today……..
Our hibiscus plants in full bloom….
With a watermelon martini granita in one hand and an hibiscus flower behind my ear, the world is a happy place!