Rockmelon granita with a Suze float

SERVES 4-6 // PREP TIME 10 MINS // COOK 5 MINS (PLUS COOLING, FREEZING) “A super-simple and super-fresh way to finish a meal,” says Wall.

250 gm caster sugar 500 gm rockmelon, coarsely chopped

Juice of 4 limes

Pinch of citric acid

Suze (see note), to taste Berries, to serve

1 Stir sugar and 200ml water in a saucepan over high heat until sugar dissolves. Remove from heat and cool.

2 Blend rockmelon in a blender until smooth, strain through a fine sieve and combine with sugar syrup, lime juice and citric acid. Pour into a shallow metal tray and freeze, stirring and scraping occasionally with a fork, until ice crystals form and granita is frozen and fluffy like snow (6 hours).

3 Spoon granita into chilled Champagne coupes, top with Suze to taste (start with 15ml and work up from there) and serve with berries. Alternatively, serve granita in a bowl with berries.

Note Suze, a bitter French apéritif, is available from select bottle shops.