Rockmelon and Mint Granita with Chilli Lime Salt
Photography Manja Wachsmuth.
Granita is an easy and wonderfully refreshing dessert that can be made with just about any type of fruit. I like to serve these with chilled melon ball skewers lightly dusted with a chilli lime salt.
Serves: 4
INGREDIENTS
Granita
1 rockmelon
¼ cup caster sugar
½ cup water
4 sprigs mint
1 lime
Chilli lime salt
½ - 1 teaspoon chilli powder
finely grated zest 1 lime
1 tablespoon sea salt
To serve
extra rockmelon and watermelon to make into balls
chilli lime salt
METHOD
Put the sugar, water and mint in a small saucepan and bring to the boil. Boil for 1 minute then cool, leaving the mint in the syrup.
Halve the melon, peel and remove the seeds.
Roughly chop the flesh and place in a food processor. Process until finely chopped then strain in the sugar syrup, discarding the mint.
Finely zest the lime and set aside then add 1 tablespoon of lime juice to the melon. Process again until well combined.
Tip into a shallow freezer-proof container and stir in the lime zest. Freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks and dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
Chilli lime salt: Grind all the ingredients together using a mortar and pestle. Store the salt in an airtight jar.
To serve: Fluff up the granita with a fork and spoon into chilled glasses. Thread melon balls onto small skewers and sprinkle with a little chilli lime salt.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.