watermelon and rosehip granita

  • 4 rosehip tea bags
  • ⅓ cup (75g) raw caster (superfine) sugar
  • 2 cups (500ml) boiling water
  • 800g chopped seedless watermelon
  • watermelon wedges and coconut milk, to serve
  1. Place the tea bags, sugar and water in a medium bowl and stir to dissolve the sugar. Refrigerate for 30 minutes or until cooled. Remove and discard the tea bags. 
  2. Pour the tea mixture into a blender. Add the chopped watermelon and blend until smooth. Pour into a 20cm x 30cm shallow metal tin and place in the freezer for 6 hours or overnight until frozen. 
  3. Using a fork, rake the granita and return to the freezer until ready to serve. Serve the granita with watermelon wedges and coconut milk.  Serves 6–8.
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