Melon granita
Cool off with this refreshing dessert
Difficulty and servings
Serves 8
Preparation and cooking times
ready in 35-45 minutes, plus freezing time
- Tip the sugar and 125ml/4fl oz water into a saucepan. Scrape in the vanilla seeds and put in the pod as well, then heat gently until the sugar has dissolved. Bring to the boil and boil for 6-8 minutes to make a sugar syrup. Leave to cool and remove the vanilla pod.
- Halve the melons, scoop out and discard the seeds, then scoop the flesh onto a board and chop to a slush with a sharp knife (or you can do this in a food processor). Mix the sugar syrup and melon slush together with the lemon juice in a large shallow baking dish. Freeze uncovered for about 1 hour until crystals form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals form again. Stir and refreeze as often as you can (say every half an hour or so) until the granita is frozen all over - this should take about 3 hours. Fork it up roughly when you serve it.
Per serving
69 kcalories, protein 1g, carbohydrate 18g, fat 0 g, saturated fat 0g, fibre 1g, sugar 13g, salt 0.02 g
Recipe from Good Food magazine, May 2004.
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http://www.bbcgoodfood.com/recipes/1904/
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Ingredients
- 100g caster sugar
- 1 vanilla pod , split lengthways
- 2 very ripe charentais (orange-fleshed) melons
- juice of half a lemon
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Difficulty and servings
Serves 8
Preparation and cooking times
ready in 35-45 minutes, plus freezing time
Ingredients
- 100g caster sugar
- 1 vanilla pod , split lengthways
- 2 very ripe charentais (orange-fleshed) melons
- juice of half a lemon
Per serving
69 kcalories, protein 1g, carbohydrate 18g, fat 0 g, saturated fat 0g, fibre 1g, sugar 13g, salt 0.02 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
