“Crosstown Eating House is a true Brisneyland highlight. Would you get me the secrets of Jamie Pearce’s melon and granita?”
Cheryl Parker, Ipswich, Qld
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Method
Main
1.Combine sugar and 250ml water in a small saucepan over medium heat, stir until sugar dissolves, remove from heat and cool completely.
2.Combine Champagne, juice, rind and sugar syrup, pour into a shallow tray and freeze, scraping with a fork every 30 minutes to form ice crystals, until completely frozen.
3.Scoop balls from melons with a melon baller, divide evenly among eight chilled 250ml-capacity glasses. Add grapes, scatter over mint, top with granita and serve immediately.
This recipe is from the January 2010 issue of .
Notes
