Ingredients:

• 1 watermelon
• 300ml tonic
• 100g sugar
• 150ml gin
• 4 sprigs of mint

Method:
1 day in advance

1. Cut two slices of about 2cm each from the middle of the watermelon. Wrap in cling film and refrigerate.
2. Remove the peel from the rest of the watermelon and cut flesh into chunks. Reserve about 300g for the granita.
3. Heat 100ml tonic with the sugar in a saucepan on the stove top until the sugar is completely dissolved.
4. Pour the mixture into a food processor or blender, add the 300g watermelon, the rest of the tonic, the gin and 10 big mint leaves. Mix until smooth.
5. Pour through a sieve into a shallow dish and freeze. Stir every 3 hours to to prevent ice from crystallising. Leave to rest in the freezer for at least another 3 hours.

On the day:

1. Place 4 glasses into the freezer to chill.
2. Set the EGG for direct grilling at 200°C  with the Cast Iron Dual Side Grid in place.
3. Remove the 2 slices of watermelon from the fridge and skewer the peel to create a “lollipop”.
4. Grill the watermelon briefly on both sides.
5. Remove the glasses and granita from the freezer and pour equal amounts of granita into them. Garnish with mint and the grilled watermelon.

Insider’s Tip: For a professional criss-cross marking on the watermelon, move each piece a quarter turn to the left or right when flipping.

Recipe courtesy of Big Green Egg Europe.