Melon & rose granita
- Preparation and cooking time
- Plus freezing
- Serves 4
Granitas are half way between a drink and a sorbet – the mixture is so refreshing and the texture icy enough to eat with a teaspoon
- 1 ripe melon , such as Ogen, halved and deseeded
- 140g caster sugar
- few drops rosewater
- few rose petals to decorate (optional)
- STEP 1
Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.
- STEP 2
Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.
- STEP 3
Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. alternatively churn it in an ice cream machine. Spoon into glasses and decorate with rose petals, if you like.
Beautifully scented and cooling. If you don’t like rose water use elderflower cordial instead.
Make the Really easy lemonade (below, right) using half the water; then freeze in a shallow container. When frozen break into chunks and blend in a processor until smooth. Return to the freezer for a couple of hours. The longer it freezes the more icy the texture will become. Serve in small glasses. alternatively, churn in an ice cream machine. Decorate with lemon zest strips, if you like. Serves 8.