ROCK­MELON & GIN­GER GRANITA

Australian House & Garden - - Christmas Entertaining -

Prep: 10 mins + freez­ing time. Cook­ing: 5 mins. Serves 6–8.

¾ cup (165g) caster sugar

1 medium rock­melon, peeled, seeds re­moved, flesh coarsely chopped

1½ cups (375ml) good-qual­ity gin­ger beer 50g fresh gin­ger, peeled, coarsely grated Juice of 2 limes, or to taste

Place sugar and ⅓ cup (80ml) wa­ter in a small saucepan over medium-high heat; stir un­til sugar dis­solves. Bring to the boil and sim­mer 1 min, re­move from heat and set aside to cool to room tem­per­a­ture.

Place rock­melon and half the gin­ger beer in a blender. Blend to a fine puree, then strain through a fine sieve into a large bowl. Stir in re­main­ing gin­ger beer, then add sugar syrup to taste. Squeeze juice from grated gin­ger into rock­melon mix­ture through a fine sieve, dis­card­ing solids, then stir in lime juice to taste.

Pour mix­ture into a metal tray or cake tin and freeze overnight, scrap­ing with a fork ev­ery so of­ten to form ice crys­tals. Cover and freeze un­til re­quired, scrap­ing again be­fore serv­ing. Serve in chilled glasses or bowls. Will keep for up to 2 weeks.

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