Ingredients
2 baby watermelon
½ bunch mint finely chopped
5 red fruit tea bags (e.g. Twinings Cranberry & Pomegranate) for colour and extra flavour
2 cups boiling water
¾ cup caster sugar
1.5 cups coconut cream
Method
Infuse tea bags into the boiling water with the caster sugar and put into the fridge to cool for 30 minutes. Cut watermelons in half and scoop out flesh leaving halves intact. Discard tea bags and pour tea liquid into a blender. Add chopped watermelon and coconut milk and blend until smooth. Stir through mint leaves.
Pour into a 20cm x 30cm metal tray and place in the freezer overnight. When ready to serve, remove from granita from freezer and rake with a fork. Return to the freezer until ready to serve. Serve in watermelon halves and drizzle with extra coconut cream and garnish with chopped mint.
