Chefs' Recipes

Capitano's rockmelon granita with a Suze float

A simple, fresh and fruity way to finish a meal.

By Casey Wall
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4 - 6
  • Print
"A super-simple and super-fresh way to finish a meal," says Casey Wall from Melbourne's Capitano.


  • 250 gm caster sugar
  • 500 gm rockmelon, coarsely chopped
  • Juice of 4 limes
  • Pinch of citric acid
  • Suze (see note), to taste
  • Berries, to serve


  • 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.