Melon & rose granita

Melon & rose granita

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(1 ratings)

Prep: 20 mins 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

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 1 ripe melon, such as Ogen, halved and deseeded
  • 140g caster sugar
  • few drops rosewater
  • few rose petals to decorate (optional)


  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.

  2. Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.

  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.

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Comments, questions and tips

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21st Jun, 2010
Made the melon version and added elderflower cordial. It serves far more than 4. I was a bit disappointed and thought it was bland, but then it is pureed melon and water so maybe that is down to my expectations rather than the recipe. Definitely changed my mind when added a shot of gin and created an adult version of a slush puppy! Perfect for a hot summers day! Would make for that alone.
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