There is nothing better that a dessert that is tastes good and your skin will love you for, right?
As you may recall, we spoke about the importance of hydration a little while back so today we thought we would bring you our favourite hydrating recipe from my new book Paleo.
This watermelon and basil granita is a hydrating, refreshing dessert or snack option particularly as the weather starts to warm up! Watermelon is made up of about 92% water and 8% sugar, with its deep red colouring attributed to its high Lycopene content, a powerful antioxidant.
Lycopene has long been associated with foods like tomatoes, pink grapefruit and guava, but watermelon is one of the best sources – with levels increasing as it ripens and remaining stable when you chop it up and store it in your fridge!
Lycopene is well documented as a powerful anti-inflammatory and is also a well-known antioxidant, with the ability to neutralize free radical molecules and potentially protect against fine lines, skin damage and signs of skin aging.
This recipe is a great way to use watermelon, and if you stock up when in season, you can whip it out of the freezer and into this incredible dessert in no time. The fresh flavour of this icy treat can be brought to life with an addition of chilli flakes, lime and basil.
Ingredients (serves 2)
- 2 cups frozen watermelon, cubed
- 1/2 small red chilli or 1/2 tsp chilli flakes (optional)
- 5 basil leaves, plus a few for serving
- Lime rind and salt, to serve
1. In a food processor, pulse all ingredients to slowly break up the frozen watermelon. Over-process and you will end up with fancy watermelon juice!
2. Just as it reaches a sorbet-like consistency, scoop into small bowls and top with some basil sprigs.
This recipe is featured in my new book, PALEO, a collection of 55 refined-sugar, grain and dairy free recipes that are beautifully photographed by Rachel from Two Loves Studio. You can pre-order your copy now on the Primal Junction website.
