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Rockmelon Granita

Serves icon Serves 4
Cook Time icon 2 hrs

Get in the summer mood with rockmelon granita—a laid-back twist on the Italian classic.

What do I need?

  • 1 rockmelon  (about 1.3kg), coarsely chopped
  • ¼ cup sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cold water

How do I make it?

  1. Using a sharp knife, cut the melon in half lengthwise. Remove seeds with a spoon and discard. Slice off and discard the skin and pale-green flesh. Cut the rockmelon into large chunks.
  2. Place the chunks in the bowl of a food processor fitted with the metal blade and puree until smooth. Transfer the puree to a stainless steel bowl and set it aside.
  3. In a small saucepan, combine sugar, lemon juice, and water. Cook over medium heat until the mixture has thickened slightly. Remove from heat and let it cool completely.
  4. Stir the sugar syrup into the melon puree. Place the mixture in the freezer, uncovered, until it becomes chunky, about 90 minutes. Whisk every 20 minutes to prevent it from becoming too solid. Using a fork, scrape the granita to break up the ice crystals while maintaining its slushy consistency.
  5. To serve, divide the granita among four bowls or glasses and serve immediately.