Melon and lemongrass granita

Melon and lemongrass granita

The Produce Companion
1 litre
Jeremy Simons


Quantity Ingredient
2 lemongrass stalks
230g caster sugar
250ml water
700g diced rockmelon, (about 1 small rockmelon)


  1. Use the back of a large knife or a mallet to bruise the lemongrass stalks. Tie each stalk in a loose knot.
  2. Heat the sugar and water in a small saucepan over low heat, stirring until the sugar dissolves. Add the lemongrass and increase the heat to high. Boil for 5 minutes, or until syrupy, then set aside to cool.
  3. Put the rockmelon in a food processor and blend until smooth. Strain in the syrup and blend until combined.
  4. Pour the melon mixture into a wide metal tray and freeze for 1 hour, until beginning to set around the edges. Use a fork to rake the frozen edges of the granita into the centre, and break up large pieces of ice to a slushy texture. Freeze for another hour, then repeat. Do this 3–4 times until the granita is firm. While this granita is best enjoyed soon after it is made, it can be stored in the freezer for up to 2 weeks. If storing, put the mixture into an airtight container after the last raking.

Cook’s note

  • Sorbets, granitas and sherbets are some of the most refreshing things you can make in summer. To demystify their different names – a sorbet is generally based on a fruit purée combined with sugar syrup, sometimes including egg whites, churned to a smooth texture; granita has the same fruit and sugar basis but is allowed to become granular and icy as it freezes; and sherbets, while not as rich as ice-cream, are creamier than sorbets with the addition of buttermilk, yoghurt or milk.
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