1 cup water
1t ground pink peppercorns
1t ground rainbow peppercorns
castor sugar, to taste
½ cucumber, thinly sliced
8 frozen strawberries
Blitz the strawberries and watermelon in a blender until liquid. Stir through the water and pepper and adjust the sweetness to taste with the sugar. Freeze for at least two hours, stirring with a fork every 30 minutes or so to break up the ice crystals.
Refreeze for another 4 hours or until set solid. Flake the ice with a fork and spoon the granita into flutes. Top with the MCC and garnish with cucumber slices and frozen strawberries.
Originally published in HL October 2016.