Chef's Recipes

Champagne granita and melon

Australian Gourmet Traveller recipe for champagne granita and melon from Brisbane's Crosstown Eating House.

By Jamie Pearce
  • Serves 8
  • 10 mins preparation
  • 5 mins cooking plus freezing
Champagne granita and melon
Champagne granita and melon

“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

To request a recipe, write to Fare Exchange, , 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.


  • 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


  • 1
    Combine sugar and 250ml water in a small saucepan over medium heat, stir until sugar dissolves, remove from heat and cool completely.
  • 2
    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.
  • 3
    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 .

  • Author: Jamie Pearce