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This recipe was first published on Waitrose.com in April 2009.

Melon, Ginger and Mint Granita

Preparation time :	10 minutes, plus about 5 hours freezing
Cooking time :	20 minutes to 22 minutes
Total time :	30 to 32 minutes, plus about 5 hours freezing

Serves: 6

Ingredients

125g Tate & Lyle Caster Sugar
1 cantaloupe melon, skin removed, flesh chopped
40g Waitrose Crystalised Stem Ginger, chopped
20g pack fresh mint, stlaks removed, finely chopped
150g punnet blackberries, to serve

Method

Place the sugar in a small pan with 150ml water and heat gently to melt the sugar. Simmer for 5 minutes until sticky to make a sugar syrup. Set aside to cool.
Whizz the melon with the ginger in a food processor until smooth. Then stir in the mint and sugar syrup.
Freeze in an ice cream machine according to manufacturer’s instructions or pour into a shallow freezerproof container. Freeze for 45 minutes, then take out and whisk lightly. Return to the freezer for at least 4 hours, until frozen. Soften for 10 minutes before serving. Scrape up the ice crystals using a fork then scoop into glasses and serve with the blackberries.