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Cue the Champagne.

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Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Champagne granita and melon


You'll need

220 gm (1 cup) white sugar 750 ml Champagne 2 lemons, juice only 1 lemon, finely grated rind only 250 gm seedless watermelon ½ each honeydew and rockmelon 200 gm seedless green grapes, halved lengthways ½ cup (firmly packed) mint, thinly sliced

Method

  • 01
  • Combine sugar and 250ml water in a small saucepan over medium heat, stir until sugar dissolves, remove from heat and cool completely.
  • 02
  • Combine Champagne, juice, rind and sugar syrup, pour into a shallow tray and freeze, scraping with a fork every 30 minutes to form ice crystals, until completely frozen.
  • 03
  • Scoop balls from melons with a melon baller, divide evenly among eight chilled 250ml-capacity glasses. Add grapes, scatter over mint, top with granita and serve immediately.
This recipe is from the January 2010 issue of Australian Gourmet Traveller.

“Crosstown Eating House is a true Brisneyland highlight. Would you get me the secrets of Jamie Pearce’s melon and granita?”
Cheryl Parker, Ipswich, Qld

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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