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Perfect match: rockmelon with granita & pink Moscato

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

By Adelaide Lucas
  • Serves 4
  • 10 mins preparation
  • 10 mins cooking plus freezing
Rockmelon with Moscato-mint and honeydew granita
Rockmelon with Moscato-mint and honeydew granita

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.

Notes

Note You will need to begin this recipe 1 day ahead. Drink suggestion by Max Allen