B00CU1W244_EBOK

Apple and watermelon jelly
with lemon-lime granita
SERVES 6 PREP 10 mins, plus refrigerating and freezing time
5 mins
Creamy, refreshing and light, this dessert makes an
impressive finish to a meal.
Place the sugar, lime zest and ½ cup (125 ml) water in a small
saucepan and stir over low heat until the sugar dissolves. Bring
to the boil, then reduce the heat and simmer for 5 minutes.
Remove from the heat and strain into a bowl, discarding the zest.
Refrigerate the sugar syrup for 30 minutes.
Combine the lime juice with enough lemon juice to make up
200 ml, and mix well into the sugar syrup. Pour the mixture into
a shallow container and freeze for 45 minutes. Stir with a fork,
then return to the freezer for 35–40 minutes, then stir again.
Continue this process for 2–3 hours until the granita is frozen.
Meanwhile, place the jelly crystals and the boiling water into
a bowl and stir until dissolved. Add 1 cup (250 ml) cold water
and stir to combine. Divide half the watermelon among six large
glasses and pour over the jelly. Chill for 2–3 hours until set.
To serve, spoon 2 tablespoons of the yoghurt over each glass of
jelly, then top with the remaining watermelon and 2 tablespoons
of lemon-lime granita.