Ben Dearnley
“A super-simple and super-fresh way to finish a meal,” says Casey Wall from Melbourne’s Capitano.
Ingredients
Method
1.Stir sugar and 200ml water in a saucepan over high heat until
sugar dissolves. Remove from heat and cool.
2.Blend rockmelon in a blender until smooth, strain through a
fine sieve and combine with sugar syrup, lime juice and citric acid. Pour into a shallow metal tray and freeze, stirring and scraping occasionally with a fork, until ice crystals form and granita is frozen and fluffy like snow (6 hours).
3.Spoon granita into chilled Champagne coupes, top with Suze to taste (start with 15ml and work up from there) and serve with berries. Alternatively, serve granita in a bowl with berries.
Suze, a bitter French apéritif, is available from select bottle shops.
Notes
