Melon granita

Granitas and sorbets are two of the most well-known in the world of ice. They differ in how they are made. A sorbet is churned in an ice cream maker, and a granita is frozen directly in the freezer. They dibber in the size of the ice crystal and thus how they feel and melt on your palate. The granitas have larger ice particles and hence melt slower intensifying the taste on your tongue.

This is a simple granita but one that was spectacular. It is light and delicate. The ice melts on your palate, leaving notes of delicate flavours, and the small chunks taw slowly, intensifying these tastes. Delicate is the first word that comes to mind. The sugar is almost non-existent, and the fruit shines in summer glory. The hint of rose water takes this recipe to new heights. This is the perfect summer granita, one that did not last past dinner, with everyone wanting seconds.

The recipe exists in two books. My Bombay Kitchen adds the touch of rose water, so I have referenced both books. You can make either variation, and it will be superb. Be careful not to drown the subtle melon in sugar; this is a light dessert, one where the fruit is the star.

My Bombay Kitchen is a wonderful cookbook highlighting Parsi cuisine and Mumbai recipes. It is packed with traditional recipes from the community, with short narratives about the history, dish, or culture. It tends to favour the famous Bombay (Mumbai) style dishes, as well as some of the home recipes from the author's family kitchen. It is an excellent specialized cookbook.

For more recipes from this cookbook, click here.

The Perfect Scoop is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies from it. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

2 lb melon

1 teaspoon lime juice, or to taste

1 tablespoon sugar, or to taste

1 teaspoon rose water

Split the melon in half and discard the seeds. Cut the melon into wedges and cut the skin off. Put most of the melon, keeping a couple of slices, into a blender with the sugar and lime juice. Blend until very smooth—taste for sweetness and a hint of tartness. The sugar should accent the melon and not overpower it.

Place in the freezer and toss with a fork every 2 hours for the first 5 hours and every hour until you have granular ice.