Melon Purée Mint Granita

Use Purée Melon, Frozen, Boiron (1kg) to make this recipe. Melon purée makes granita especially simple because the fruit is already smooth. A light lime syrup prevents the mixture freezing solid, while repeated scraping creates the characteristic loose crystals.

At a glance

• Yield: 6
• Preparation: 10 minutes
• Cooking: 5 minutes
• Chilling or freezing: 4 hours

Purée Melon, Frozen — Boiron (1kg)

£17.19

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Ingredients

• 600g melon purée, thawed
• 100ml water
• 90g caster sugar
• 30ml lime juice
• 10 mint leaves
• 1 pinch fine sea salt

Method

1. Heat water, sugar, mint and salt until the sugar dissolves. Cover, infuse for ten minutes and strain.
2. Cool the syrup, then whisk it with melon purée and lime juice.
3. Pour into a shallow metal tray and freeze for one hour.
4. Scrape from the edges to the centre with a fork every 30 minutes for about three more hours, until evenly crystalline.
5. Fluff once more before serving in chilled glasses.

Why this recipe works

A shallow tray freezes quickly and evenly. Regular scraping breaks ice sheets into small crystals, while syrup and fruit solids keep the granita from becoming a solid block.

Practical tips and variations

• Use a metal tray for faster freezing.
• Taste before adding all the lime so the melon remains clear.
• Do not blend the finished granita or it will become slushy.

Serving and storage

Keep covered in the freezer for up to one week. Re-scrape with a fork before serving.

Frequently asked questions

Do I need an ice-cream machine?

No. Granita is made by freezing in a tray and scraping with a fork.

Why is my granita solid?

It was not scraped often enough or may contain too little sugar.

Can I use basil instead of mint?

Yes. Infuse a small amount and taste because basil can dominate delicate melon.