Pineapple Melon Granita

SERVES 4 PREPARATION & COOKING 40 MINUTES (PLUS COOLING & FREEZING)

1 stick lemongrass, bruised ½ cup coarsely grated palm sugar 2/3 cup water

½ small pineapple, peeled,

coarsely chopped 2 teaspoons finely grated

lime rind

2 tablespoons lime juice ¾ cup Greek-style yoghurt ½ medium papaya, peeled,

thickly sliced

½ small rockmelon, peeled,

thickly sliced

¼ cup small mint leaves

1. Place lemongrass, sugar and the water in a medium saucepan. Cook, stirring, over low heat until sugar dissolves. Bring to the boil, then remove from heat. Pour syrup into a large heatproof jug or bowl; cool.

2. Blend or process pineapple until smooth (you will need 1 ½ cups pulp).

3. Whisk pineapple, rind, juice and yoghurt into cooled syrup. Pour mixture into a 20cm x 30cm (base measurement) metal slice pan. Freeze for 3 hours or until just beginning to freeze. Using a fork, scrape the mixture to break up ice crystals. Cover, then freeze for 4 hours, scraping the mixture every hour, or until completely frozen.

4. Serve granita with papaya, rockmelon and mint.