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Perfect match: rockmelon with granita & pink Moscato


You'll need

1 rockmelon, peeled and cubed 60 ml (¼ cup) Moscato d’Asti 2 tbsp thinly sliced mint leaves   Moscato-mint granita ½ cup (firmly packed) mint leaves 2 tbsp white sugar 560 ml (2¼ cups) Moscato d’Asti   Honeydew granita 110 gm (½ cup) white sugar ½ (about 800gm) honeydew melon, peeled and coarsely chopped 1 lime, juice only

Method

  • 01
  • For Moscato-mint granita, combine mint, sugar and ¼ cup each of Moscato and water in a small saucepan over medium heat and stir until sugar dissolves. Reduce heat to low and cook for 5 minutes for mint to infuse. Cool, then strain, squeezing excess liquid from mint and discard leaves. Combine syrup with remaining Moscato in a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
  • 02
  • For honeydew granita, combine sugar and ½ cup water in a saucepan and bring to the boil for one minute, then cool. Process honeydew in a food processor until smooth – you will need 2 cups. Transfer honeydew to a bowl, add sugar syrup and lime juice, then pour into a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
  • 03
  • In a bowl, combine rockmelon, Moscato and mint and stand for 10 minutes. To serve, spoon rockmelon into glasses and top with honeydew and Moscato-mint granita.

Note You will need to begin this recipe 1 day ahead.


One of the most delicious wine trends to have emerged over the past decade in Australia is the increasing number of wines modelled on the gently sweet, low-alcohol, sherbety Moscato style popular in north-west Italy. Given Australia's longstanding heritage of working with the fruit from old muscat vineyards, our love of sparkling wines in any and all forms and our advanced cool-fermentation winemaking techniques, it's little wonder that some extremely fine, mouth-watering examples of this deceptively frivolous style have been produced here. One of the most exciting deviations from the classic white Moscato style is the emergence of the pink Moscato: the smidgen of extra colour and red fruit flavour make these wines even more well-suited to classic summer desserts such as this rockmelon with Moscato-mint and honeydew granita. - Max Allen


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2007

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