This is the favorite fresh summer dessert for all Sicilians.
• 1 Litre of water melon juice ( use a juicer, not a mixer)
• 200 gr of caster sugar ( aprox, depending on the sweetness of the melon)
• 20 jasmine flowers
• Dark chocolate & pistachios
The night before you make the granita, put the jasmine flowers in 4 table spoons of mineral water. Slowly dissolve the sugar in the melon juice, mixing it well and taste it to be sure it’s sweet enough. Pour the mixture in a baking tray, add the jasmine water, and cover with kitchen paper. Put in the freezer for 5h, and make sure you stir the granita once an hour to avoid it freezes. The right texture should be soft and a little liquid. You can also add pieces of dark chocolate or pistachios.
Serve it with a brioche and a glass of Marsala Superiore Secco.