• Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen
  • Pfeiffer Wines Rutherglen

Rockmelon with Moscato-Mint and Honeydew Granita

Recipe Sourced from Gourmet Traveller – Adelaide Lucas – Serves 4

 

"You will need to start this recipe 1 day ahead"


Ingredients
1 rockmelon, peeled and cubed
60 ml Pfeiffer Moscato
2 tablespoons thinly sliced mint leaves


Moscato-Mint Granita
½ cup (firmly packed) mint leaves
2 tablespoons white sugar
560 ml Pfeiffer Moscato
¼ cup water


Honeydew Granita
½ cup white sugar
½ cup water
½ (about 800gm) honeydew melon, peeled and coarsely chopped
1 lime, juice only

 

Method
For Moscato-Mint Granita, combine mint, sugar and ¼ cup Moscato and water in a small saucepan over medium heat and stir until sugar dissolves. Reduce heat to low and cook for 5 minutes for mint to infuse. Cool, then strain, squeezing excess liquid from mint and discard leaves. Combine syrup with remaining Moscato in a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.

 

Method
For Honeydew Granita, combine sugar and water in a saucepan and bring to the boil for one minute, then cool. Process honeydew in a food processor until smooth – you will need 2 cups. Transfer honeydew to a bowl, add sugar syrup and lime juice, then pour into a shallow 3 cup-capacity metal tray and freeze overnight. Using a fork, scrape into crystals, cover and freeze until required.


In a bowl, combine rockmelon, Pfeiffer Moscato and mint and stand for 10 minutes.


To serve, spoon rockmelon into glasses and top with Moscato-mint and Honeydew Granita and enjoy with a glass of chilled Pfeiffer Moscato.


This email address is being protected from spambots. You need JavaScript enabled to view it. us with your favourite recipe matched to your favourite current release Pfeiffer wine and we can share it with everyone.