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"
1 rockmelon, peeled and cubed
60 ml Pfeiffer Moscato
2 tablespoons thinly sliced mint leaves
½ cup (firmly packed) mint leaves
2 tablespoons white sugar
560 ml Pfeiffer Moscato
¼ cup water
½ cup white sugar
½ cup water
½ (about 800gm) honeydew melon, peeled and coarsely chopped
1 lime, juice only
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.
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.