Melon Granita

Time 2 hours 20 minutes
Yields Serves 6
Melon Granita

Chill a shallow baking dish in the freezer.


In a blender, puree the melon and currants with 1 cup sugar. Add the lemon juice and blend once again. Taste and add more sugar if necessary (the mixture should be a little sweeter than you might think, because it will be less sweet after being frozen).


Strain the melon mixture through a sieve to extract the juice and pulp. Pour into the baking dish and freeze, about 30 minutes.


When the melon mixture stars to set, mix it with a fork to break up the ice crystals and return it to the freezer. Repeat these steps every 30 minutes until the mixture has set and has a smooth, slightly grainy texture. This will take about 2 hours.


Serve in glass bowls, garnished with sprigs of mint.

When you blend red currants with yellow melon, you end up with a pretty pink melon juice that makes a lovely granita.

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