Fruity ice crystals are soothing and hydrating in hot summer months. Gelatin is optional but adds a boost of amino acids, aids in digestion and additionally helps retain the structure of the dessert once it hits your bowl! Gelatin also reduces the amount of ice scraping (work) needed during the freezing process. Tweak the sugar levels depending on the ripeness of your chosen fruit.
Time: 1hr (+ overnight freezing)
TO JUICE A MELON
Remove the skin and seeds of the fruit and juice or place flesh in a blender. Strain to separate the liquid from the pulp. A spatula or metal spoon will help this process but be careful not to push the pulp through the mesh – stir gently. Reserve the melon pulp for a smoothie.
Add the melon juice, lime juice, sugar and salt to a pot and bring this to a simmer to dissolve the sugar. Too high a heat will destroy the delicate fresh melon flavour, so go slow. You will have some syrup leftover, after making the granita. Make this into ice cubes or use it to flavour drinks!
Bloom the gelatin sheet by soaking in a bowl of cold water until soft. Squeeze out the water and add this to a saucepan with the juice + syrup. Heat gently, stirring constantly with a spoon or spatula until the gelatin is fully dissolved in the mix.
Prepare an ice bath by adding cold water with ice cubes in a bowl bigger than your saucepan. To chill the mixture, hold the base of the saucepan in the ice bath, whisking the mixture until cool but still liquid.
Carefully pour this into a shallow container, cover securely with a lid or wrap tightly with cling film and place in the freezer on a flat surface. Once the melon mix has iced over (16+ hours) scrape the granita vigorously. If the crystals start to melt, pop the container back in the freezer and scrape again later!
GRANITA – FREEZE UP TO 1 WEEK
SYRUP – REFRIGERATE UP TO 1 MONTH IN AN AIRTIGHT BOTTLE OR JAR