"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
- 1Stir sugar and 200ml water in a saucepan over high heat until
sugar dissolves. Remove from heat and cool.
- 2Blend 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).
- 3Spoon 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.