Watermelon and ginger granita with coconut yoghurt

Ingredients

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The following ingredients have 6 Servings

• 150 gm caster sugar
• 15 gm ginger, finely grated
• 900 gm watermelon, diced
• 400 gm coconut yoghurt
• 1 mini watermelon, cut into wedges

Instruction

• Stir sugar in 150ml boiling water in a bowl to dissolve (2-3 minutes) and add ginger.
• Process watermelon and ginger syrup in a blender until smooth, then transfer to a large deep tray that fits in your freezer and freeze (at least 6 hours or overnight). Scrape watermelon ice into crystals with a fork and freeze again until required.
• Spoon yoghurt into a piping bag without a nozzle and pipe into 6 chilled 300ml glasses, pile high with granita and serve with watermelon wedges alongside.