CHAMPAGNE FRUIT SALAD WITH MINT-LIME GRANITA
SERVES 8 PREP 15 MINUTES (PLUS FREEZING) COOK 5 MINUTES
CHAMPAGNE FRUIT SALAD
1/ papaya, peeled, seeded, sliced 2 1/ honeydew melon, peeled, 2 seeded, sliced 1/ pineapple, peeled, thinly sliced 2 250g punnet strawberries, halved 1 Granny Smith apple, sliced 1 cup champagne
MINT LIME GRANITA
2 cups water 1/ cup lime juice, plus 4 wide 3 strips zest 1/ cup caster sugar 4 1 peppermint teabag 1/ cup chopped mint, plus extra 4 chopped, and leaves to serve 1. Combine fruit in a large non-metal bowl. Pour the wine over. Chill, covered, until required. 2. MINT LIME GRANITA. Combine water, lime and sugar in a medium saucepan. Stir over a low heat until the sugar is dissolved. Add the zest and teabag and bring to simmering point. Remove from heat to infuse for 3-4 minutes. Remove teabag and zest. Allow to cool. 3. Stir in mint and transfer to a shallow metal tray. Freeze for 2-3 hours until firm. 4. Spoon fruit salad among glasses or onto a platter. Using a fork, scrape along granita to form ice chips. Spoon over fruit. Serve with extra mint.