1/3 cup caster sugar
2 peppermint tea bags
1.5kg seedless watermelon, rind removed, chopped, plus small wedges, to garnish
2 tablespoons finely shredded mint leaves
Combine sugar and 1/3 cup of water in a small saucepan. Bring to the boil. Remove from heat. Add the tea bags and stand for 5 minutes. Discard the tea bags.
Meanwhile, blend watermelon in a food processor until smooth. Add tea mixture. Strain mixture with a sieve into a 20cm x 30cm slice pan or freezer-proof dish. Discard the watermelon pulp. Freeze mixture for 2 hours.
Using a fork, scrape granita into flakes in the slice pan. Return to the freezer. Repeat freezing and scraping process every hour, or until set. Spoon the granita into chilled serving glasses and top with a wedge of watermelon. Garnish with the shredded mint. Serve the granita immediately.
Chill glasses in the fridge for at least 30 minutes.