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    Melon Granita

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    Melon Granita

    Use the ripest cantaloupe melons here. A granita takes patience, but what you get for your trouble has a much more intense flavour than a sorbet – addictive, really.

    • Preparation time: 120 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 8


    • 350g White sugar
    • 2 Small melons, very ripe
    • 300ml Freshly squeezed lemon juice


    1. Dissolve the sugar in its own volume of water in a heavy pan over a gentle heat, and allow to cool.
    2. Remove the seeds from the melons, scoop out the flesh and blend to give around 1 litre pulp. Sieve, then liquidise the pulp with the lemon juice and sugar syrup.
    3. Pour into a baking tray. Freeze for 30 minutes, till the edges are firm. Scrape the sides into the middle to blend soft and hard. Refreeze. Repeat 2–3 times till it forms a spoonable slush.

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    Cook's tips

    If you forget and leave it till it solidifies, whizz in a food processor to soften, then refreeze.


    Average user rating

    5 stars