Sorbet fizz
The perfect fruity dessert for last minute al fresco dining - and it's fat-free too!
Melon & rose granita
- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Serves 4
Skip to ingredients
- 1 ripe melonsuch as Ogen, halved and deseeded
- 140g caster sugar
- few drops rosewater
- few rosepetals to decorate (optional)
Nutrition:
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.
step 2
Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.
step 3
Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. alternatively churn it in an ice cream machine. Spoon into glasses and decorate with rose petals, if you like.
