Melon granita
Ingredients
- Step 1 100g caster sugar
- Step 2 1 vanilla pod , split lengthways
- Step 3 2 very ripe charentais (orange-fleshed) melons
- Step 4 juice of half a lemon
Calories: 69
Carbohydrate: 18 g
Protein: 1 g
Fat: g
Cook time: 45 minutes
Prep time: minutes
Total time: 45 minutes
Servings: 8
TAGS
Dessert
Dinner
Lunch
Asian
Josh Eagleton
200 kcal or less
30-60 minute
BBC Good Food
Fruit
Good Food
Granitum
Ice cream
Main
Make Ahead
Melon
Melon
Rose Gray
Ruth Roger
Sorbet
Vanilla pod
Vanilla pod
Directions
- Step 1 Tip the sugar and 125ml/4fl oz water into a saucepan. Scrape in the vanilla seeds and put in the pod as well, then heat gently until the sugar has dissolved. Bring to the boil and boil for 6-8 minutes to make a sugar syrup. Leave to cool and remove the vanilla pod.
- Step 2 Halve the melons, scoop out and discard the seeds, then scoop the flesh onto a board and chop to a slush with a sharp knife (or you can do this in a food processor). Mix the sugar syrup and melon slush together with the lemon juice in a large shallow baking dish. Freeze uncovered for about 1 hour until crystals form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals form again. Stir and refreeze as often as you can (say every half an hour or so) until the granita is frozen all over - this should take about 3 hours. Fork it up roughly when you serve it.