Melon & rose granita

Melon & rose granita

  • Rating: 4 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Plus freezing
  • Easy
  • 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

  • Easily doubled
  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 1 ripe melon , such as Ogen, halved and deseeded
  • 140g caster sugar
  • few drops rosewater
  • few rose petals to decorate (optional)

Method

  • 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.

RECIPE TIPS
ROSEWATER

Beautifully scented and cooling. If you don’t like rose water use elderflower cordial instead.

LEMONADE GRANITA

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.

Goes well with

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    Rating: 4 out of 5.1 rating
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