Frappe means iced in French, and aptly describes this cooling dessert with its granular, icy texture.
1.4 kg (3 lb) watermelon, seeded, peeled and cut into cubes
100 g (4 oz) caster sugar
finely grated zest and juice of 1 large orange
finely grated zest of 1/2 lemon
1 tablespoon lemon juice
1. Puree watermelon, in batches, in a blender, or crush to a pulp with a potato masher, then work the pulp through a nylon sieve.
2. Put the sugar into a large bowl with the orange and lemon zest. Slowly stir in the orange and lemon juice. Add the watermelon puree, a little at a time, stirring constantly to dissolve the sugar.
3. Pour the mixture into a 1 L/2 pint rigid polythene container and freeze, uncovered, for about 3
hours, or until the mixture is slushy.
4. Turn the mixture into a large bowl and whisk to break up large ice crystals. Return to the container, cover and freeze for a further 2 - 3 hours, until firm.
5. Transfer to the main part of the refrigerator and leave for 1 - 1 1/2 hours, until softened. Mash the ice briefly with a fork to break up large lumps, then spoon into dishes and serve at once before it begins to melt.
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