Melon granita

Melon granita

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Ready in 35-45 minutes, plus freezing time


Serves 8
Cool off with this refreshing dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal69
  • fat0g
  • saturates0g
  • carbs18g
  • sugars13g
  • fibre1g
  • protein1g
  • salt0.02g
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  • 100g caster sugar
  • 1 vanilla pod, split lengthways
  • 2 very ripe charentais (orange-fleshed) melons
  • juice of half a lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. 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.

  2. 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.

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Comments, questions and tips

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jul34es's picture
15th Sep, 2013
Made this last night for tonight and it was lovely and so easy to do
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