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    Melon, Ginger and Mint Granita

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    Melon, Ginger and Mint Granita

    • Vegetarian
    • Milk Free
    • Gluten Free
    • 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 35 minutes

    Serves: 6


    • 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


    1. 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.
    2. Whizz the melon with the ginger in a food processor until smooth. Then stir in the mint and sugar syrup.
    3. 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.

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