primal junction: watermelon and basil granita
posted: August 29, 2014
Something sweet and salty, spicy and sour.
This refreshing and hydrating dessert is a sure-fire way to impress your guests at your next summer barbecue, or something easy to whip up post-workout.
“Granita” is originally from Italy and is a semi-frozen dessert typically made from flavourings, sugar and water, frozen in a variety of textures depending on its origin and ingredients. Granita can be made using a gelato machine, “fluffing” with a fork or like in this recipe, whizzed in a food processor.
The best thing about this recipe is how easy and fast it is to make. You can stock up and freeze fresh, organic watermelon when it’s in season at the local farmer’s market and satisfy a sweet craving in no time.
A quick side note: Although this dessert is real-food friendly and refined-sugar free, watermelon does contain high levels of fructose, which can cause digestive issues for some people and like all fruit, should be enjoyed in moderation.
WATERMELON AND BASIL GRANITA
Ingredients (serves 2):
2 cups frozen watermelon, cubed
1/2 small red chilli or 1/2 tsp chilli flakes (optional)
5 basil leaves, plus a few for serving
Lime rind and salt, to serve
- In a food processor, pulse all ingredients to slowly break up the frozen watermelon. Over-process and you will end up with fancy watermelon juice!
- Just as it reaches a sorbet-like consistency, scoop into small bowls and top with some basil sprigs.
- Serve with lime rind and salt (optional)
From her very first run club to being a lululemon ambassador, to her in-store food demonstrations and becoming founder of Primal Junction; Lizzy’s journey has been all about kicking goals and making things happen (BIG things). Her new cookbook PALEO is a collection of 55 refined-sugar, grain and dairy free recipes. For a sneak peek of what you can expect from the book, check out her Mini Shepherd’s Pie Pots and Green Smoothie For Glowing Skin recipes. All images are photographed by Rachel Jane from Two Loves Studio (Rachel is also part of our Guest Education Centre team in our SSC!). You can order your copy now on the Primal Junction website.
Lizzy and Rachel are two young entrepreneurs from Melbourne, Australia who have joined forces to produce PALEO, a refined-sugar, grain and dairy-free cookbook with an easy to follow introduction to the dietary habits of our ancestors. Lizzy, a sports scientist and nutrition consultant from Primal Junction has developed a range of recipes that promote health, vitality and illness prevention. Rachel from Two Loves Studio is a self-taught food photographer and stylist, who has exquisitely captured the simplicity and beauty of real-food.