Hannah friendly

Recipes from a lactose-free kitchen

Melon granita

Melon granita

So by now you should have worked out that we love making our own ice cream. This obviously works out pretty well for me, as there aren't too many choices when it comes to Hannah friendly ice cream in the supermarkets. We have occassionally (but not always successfully) dabbled in sorbets but this weekend thought we'd try out granita. Granita is slightly different to sorbet, typically it has larger ice crystals and therefore a chunkier texture. We were inspired by some leftover melon in our fridge that was a bit too ripe to eat but we felt bad throwing it away. We were really pleased with the results, lovely refreshing granita with a perfectly melon-y taste. We had it at the weekend with some prosciutto, a slight variant on the classic for it worked really nicely. Our recipe only uses half a melon as that's what we had to hand but this can be easily scaled up if you have more fruit.

Take half Canteloupe melon, remove the seeds and scoop out all the flesh. Blitz in a liquidiser with 50g caster sugar. Put this into a freezer-proof container and place in the freezer. Leave for about an hour, then take out of the freezer and stir, breaking up any frozen bits around the edges. Repeat this every hour for the next 5-6 hours until the granita is mostly frozen. Remove the granita from the freezer about 30 minutes before serving and stir again, breaking up the granita, return to the freezer until you are ready to serve.