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Melon granita with nectarine, peaches and mint syrup
Melon granita with nectarine, peaches and mint syrup
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Prep Time:
255 minutes
Cook Time:
5 minutes
Total Time:
260 minutes
Curtis Stone's refreshing melon granita with nectarine, peaches, and mint syrup is the perfect summer treat.
Ingredients:
  • 150g caster sugar
  • 4 sprigs fresh mint, plus leaves to garnish
  • 1 large honeydew melon (about 1.75kg), peeled, seeded, cubed
  • 60ml lime juice
  • 2 white nectarines
  • 2 yellow peaches, rinsed
Instructions:
  • In a small saucepan, heat sugar and 2/3 cup (160ml) water until boiling over medium-high heat, stirring until sugar dissolves. Reserve 2/3 cup (160ml) of the syrup and let it cool. Add mint to the hot syrup, steep for 5 minutes, strain, and let cool.
  • In batches, blend the melon until smooth. Pour through a fine mesh sieve into a large bowl. Combine ²⁄³ cup of simple syrup with the puree. Add lime juice to taste. Pour into a shallow glass baking dish about 1.5cm deep. Freeze for 30 minutes until ice crystals form. Using a fork, scrape the mixture to break up crystals. Repeat every 30 minutes for 4 hours until it turns into fluffy shaved ice. Freeze 4 shallow bowls.
  • Slice the nectarines and peaches into 4mm slices from opposite sides. Create two equal stacks alternating nectarine and peach slices. Halve each stack and set aside. Dice the leftover nectarines and peaches into 1cm pieces and mix with the mint syrup.
  • Portion the granita evenly into the 4 chilled bowls. Place one half of a stack of sliced nectarines and peaches in each bowl. Add diced nectarines and peaches, then drizzle with the mint syrup. Top with fresh mint leaves and serve promptly.

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