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Watermelon zobo granita

Great tropical and floral flavour by infusing hibiscus into watermelon juice. Great as a refreshing palette cleanser and has a nice balance of heat and sharpness as well. In this recipe we use Ayo Adeyemi’s kani hot sauce recipe as an ingredient.

Creation by Ayo Adeyemi, Restaurant Akoko*, London, UK.

Makes 1kg.

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Allergens and dietary requirements

  • Vegan

Ingredients

1
l
watermelon juice
300
g
treacle sugar
35
g
hibiscus
125
g
lime juice
as needed
salt
5
drops
Angostura bitters
as needed
kani hot sauce

Scale recipe

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