Name: Perfect match: rockmelon with granita & pink Moscato
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 rockmelon, peeled and cubed; 60 ml Moscato d’Asti (¼ cup); 2 tbsp thinly sliced mint leaves; Moscato-mint granita; ½ cup mint leaves (firmly packed); 2 tbsp white sugar; 560 ml Moscato d’Asti (2¼ cups); Honeydew granita; 110 gm white sugar (½ cup); ½ honeydew melon, peeled and coarsely chopped (about 800gm); 1 lime, juice only

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

Freshen up with this fruity number served with Australia’s answer to Italy’s fashionable drink – pink Moscato.

Ingredients

1 rockmelon, peeled and cubed

60 ml Moscato d’Asti (¼ cup)

2 tbsp thinly sliced mint leaves

Moscato-mint granita

½ cup mint leaves (firmly packed)

2 tbsp white sugar

560 ml Moscato d’Asti (2¼ cups)

Honeydew granita

110 gm white sugar (½ cup)

½ honeydew melon, peeled and coarsely chopped (about 800gm)

1 lime, juice only

Method

Main

1.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.

2.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.

3.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. Drink suggestion by Max Allen
Notes

Styling by Adelaide Lucas

Styling by Élodie Rambaud

Ingredients

Method

Main

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