Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

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
Win
tickets to TOTEM by Cirque du Soleil!

Thanks to Cirque du Soleil we have two double passes to give away in each of the cities that their new show TOTEM will be touring to. Get in quick!

Read More
Win
a trip to Hong Kong!

Win a three-night trip to Hong Kong for two people including a stay at The Peninsula Hong Kong and business-class flights on Qantas. Find out how you can win.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Nov 2007

You might also like...

Slow-roasted pork shoulder rolls

recipes

Prawn and chive vol-au-vents

Gua bao with braised pork ribs

recipes

Malaysian pickled chicken with roti jala

Berbere beef stew and spiced silverbeet

recipes

Chicken tsukune

Grilled pork ribs with umeboshi plum vinegar

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.