ROCKMELON & GINGER GRANITA
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.