Watermelon season is well and truly here. This is a very nice way to use it. Don’t be tempted to leave out the sugar as it makes a big difference to the texture.

• 1 kg watermelon flesh
• 50 g sugar
• 100 ml water
• juice of 1 lemon

1. Make a syrup by mixing the water and sugar. Heat it gently until all the sugar dissolves and it boils for a couple of minutes or so. Allow it to cool.
2. Liquidize the watermelon having first made sure that you have removed all of the seeds.
3. Pour into a wide shallow dish and freeze for 1 hour until ice crystals start to form. Remove from the freezer and scrape the frozen bits back into the mixture.
4. Return to the freezer and repeat every 30 minutes or so until the granita is frozen, with a fluffy, crystalline texture. Spoon into dishes and serve straight away.