This granita is a must try recipe for everyone. Fluffy shaved ice with fresh melon, peach and mint flavours that will seriously make you say *ahh*.
- Serves4
- Cook time5 minutes
- Prep time15 minutes, (+ 4 hours cooling, chilling & freezing time)
Ingredients
- ⅔ cup (150g) caster sugar
- 4 sprigs fresh mint, plus leaves to garnish
- 1 large honeydew melon (about 1.75kg), peeled, seeded, cubed
- ¼ cup (60ml) fresh lime juice
- 2 white nectarines
- 2 yellow peaches, rinsed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a small saucepan, bring the sugar and 2/3 cup (160ml) water to a boil over medium-high heat, stirring until the sugar has dissolved. Pour off 2/3 cup (160ml) of the simple syrup and set aside to cool. Add the mint to the remaining hot syrup and steep for 5 mins. Strain the mint syrup and set aside to cool.
Step 2
Working in batches, puree the melon in a blender. Strain through a fine mesh sieve into a large bowl. Whisk the 2/3 cup of simple syrup into the puree. Add the lime juice to taste. Pour the mixture into a large shallow glass baking dish (the mixture should be about 1.5cm deep). Freeze for 30 mins or until ice crystals start to form. Using a fork, scrape the mixture to break up the ice crystals. Freeze, scraping and breaking up the mixture every 30 mins, for 4 hours or until the mixture resembles fluffy shaved ice. Freeze 4 shallow bowls.
Step 3
Cut 4mm slices from opposite sides of each nectarine and peach. Form two equal stacks, alternating nectarine and peach. Cut each stack in half and set aside. Dice remaining portions of the nectarines and peaches into 1cm pieces and toss with the reserved mint syrup.Step 4
Divide granita among the 4 frozen bowls. Arrange 1 halved stack of sliced nectarines and peaches in each bowl. Spoon the diced nectarines and peaches into the bowls and drizzle with the mint syrup. Garnish with fresh mint leaves and serve immediately.
