Honeydew melon granita
Granita is a simple and refreshing dessert. The Midori adds colour and extra melon flavour but is easily omitted for children. Excess granita can be stored in the freezer for up to six weeks.
Photo: Quentin Jones
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- 150g castor sugar
- 300ml water
- 700g peeled and de-seeded honeydew melon
- 60ml Midori liqueur
- 8 scoops vanilla ice-cream
To make sugar syrup place sugar and water in a saucepan and stir to dissolve. Bring to the boil then remove from heat. Allow to cool. Blend melon, sugar syrup and Midori with a stick or bar blender until smooth, then pass through a strainer. Pour into a tray and freeze.
To serve, scrape granita with a fork to break it up, and place on top of a scoop of vanilla ice-cream.