Refreshing Yogurt Granita Hydration Recipe for Hot Summer Days

If you like Greek Yoghurt with Honey you are going to love this refreshing version, granita-style, made with Greek yoghurt and honey and topped with roasted hazelnuts and chopped figs. Granita is a delicious frozen dessert, a perfect hydrating treat for the hot summer days ahead (we can but hope for some good weather!). It's also a refreshing and healthy alternative to traditional ice cream, and takes much less fuss to make!

Keeping well-hydrated doesn't just involve water. You can get your fluid from many sources other than the tap. Fruits such as figs, kiwis, oranges and watermelon (97% water) and vegetables such as cabbage, carrots, tomatoes and peppers provide great hydration. The added bonus is that these provide added nutrients and are packed with electrolytes.

 If you want to build your repertoire of hydrating recipes, you could also try this delicious watermelon and feta salad – it’s hydrating and packed with electrolytes.

Milk, kefir and yoghurt, too, can be an effective and natural way to replenish nutrients and hydrate after exercise. A cheap, nourishing and effective sports drink, milk and yoghurt gives you naturally occurring electrolytes and protein to help muscle recovery. I'm not a fan of drinking milk, so I tend to get my dairy fix from from natural yoghurt.

Try this granita-style yoghurt. Tastes like you're in Greece! 

Greek Yoghurt Granita with Toasted Hazelnuts, Figs and Honey

Refreshing Hydration Recipe for Hot Summer Days

Prep 5 mins + 1 hour in the freezer | Serves 4

Ingredients

• 500ml Greek Yoghurt (full fat)
• 250ml milk (full fat)
• 3 tbsp (45-50ml) runny honey 
• pinch of salt
• 25g hazelnuts, halved
• 4 fresh figs

Method

1. Line a metal baking tray with foil or greaseproof paper.
2. In a mixing bowl, whisk together the yogurt, milk, honey, and salt.
3. Spoon into the dish and freeze for about 30 minutes, until edges begin to set. Remove from the freezer and using a fork, carefully scrape to break up all the frozen pieces.
4. Return to the freezer and continue to scrape and break up the frozen parts every 30 minutes, for about 3 hours, until mixture resembles fluffy shaved ice. 
5. Meanwhile toast your hazelnuts in the oven at 180C for 5 minutes. Remove and leave to cool.
6. Slice each fig into 8 slices. Remove the yoghurt from the freezer and serve as in the picture, with extra honey drizzled on top. 
7. This is also delicious with raspberries, blueberries, slices of melon or peaches!