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Honeydew and Ginger Granita
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Honeydew and Ginger Granita
This granita is easy to make, and is a great way to cool off on a hot day. Serve it as a dessert, a palate cleanser or a refreshing snack.
- Preparation time: 20 minutes
- Total time: 3 hours, 20 minutes, including chilling and freezing
Serves: 8
Ingredients
- 100g caster sugar
- 150ml water
- 1 honeydew melon
- 5cm piece ginger
Method
- Put the sugar and water in a small pan and heat gently, stirring until the sugar has dissolved. Remove from the heat and cool, then chill.
- Quarter the melon, scoop out the seeds and cut away the skin.
- Roughly chop and place in a blender. Peel the ginger, grate it finely and add to the melon. Blend until smooth.
- Mix the chilled syrup with the melon purée. Put the mixture into a shallow container in the freezer and stir with a fork every 30 minutes or so to break up the crystals. Don't beat too hard: you want the granita to have a coarse, granular texture. After about 3 hours, the granita should be a mass of crisp crystals. Serve in well-chilled glasses.
Comments
This recipe was first published in July 2004.
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