Melon and gin granita with fennel biscuits
- September 2016
- Serves 6
- Hands-on time 15 min, plus chilling and freezing
An easy recipe for an impressive dinner party dessert – throw together in 15 minutes and let the freezer do the rest.
- 24.1g (13.9g saturated)
- 52g (32.8g sugars)
Remove the granita 20-30 minutes before serving to soften, then fluff up with a fork.
Make sure the melon is really ripe – it can even be overripe, as the slightly fermented flavour stands up well to freezing.
Swap the gin with vodka or white rum, or omit it. If you don’t like fennel, omit it or add 1 tsp vanilla extract instead.
The granita will keep in the freezer for up to 1 week. The cooled biscuits will keep in an airtight tin for 2-3 days or in the freezer in bags for a month.
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