Perfect match: rockmelon with granita & pink Moscato

AT A GLANCE

  • Serves 4 people

  • 1 rockmelon, peeled and cubed
  • 60 ml (¼ cup) Moscato d’Asti
  • 2 tbsp thinly sliced mint leaves
  •  
  • Moscato-mint granita
  • ½ cup (firmly packed) mint leaves
  • 2 tbsp white sugar
  • 560 ml (2¼ cups) Moscato d’Asti
  •  
  • Honeydew granita
  • 110 gm (½ cup) white sugar
  • ½ (about 800gm) honeydew melon, peeled and coarsely chopped
  • 1 lime, juice only
01   For Moscato-mint granita, combine mint, sugar and ¼ cup each of Moscato and water in a small saucepan over medium heat and stir until sugar dissolves. Reduce heat to low and cook for 5 minutes for mint to infuse. Cool, then strain, squeezing excess liquid from mint and discard leaves. Combine syrup with remaining Moscato in a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
02   For honeydew granita, combine sugar and ½ cup water in a saucepan and bring to the boil for one minute, then cool. Process honeydew in a food processor until smooth – you will need 2 cups. Transfer honeydew to a bowl, add sugar syrup and lime juice, then pour into a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.
03   In a bowl, combine rockmelon, Moscato and mint and stand for 10 minutes. To serve, spoon rockmelon into glasses and top with honeydew and Moscato-mint granita.

Note You will need to begin this recipe 1 day ahead.

Topics:

MINT, HONEYDEW MELON, SPRING, ITALIAN, ROCKMELON, MOSCATO, DESSERT, DRINK SUGGESTION

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

ELODIE RAMBAUD

FEATURED IN

Nov 2007

Nov 2007

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