< Previous114MATT MORAN’S AUSTRALIAN FOODPreparation Time 10 minutes, plus freezing | Cooking Time 5 minutes | Serves 6–8 Stir the sugar and 80 ml (2½ floz/⅓ cup) water in a small saucepan over a medium–high heat until the sugar dissolves. Bring to the boil for 1 minute, then remove from the heat and allow to cool to room temperature.Blend the rockmelon and half the ginger beer in a blender for a minute or two to a fine purée, then strain through a sieve. Stir in the remaining ginger beer and add the sugar syrup to taste. Squeeze the juice of the grated ginger into the rockmelon mixture through a fine sieve, discarding the solids, then stir in the lime juice, to taste. Pour into a metal tray or cake tin and freeze overnight, scraping with a fork every so often to form ice crystals. Cover and freeze until required and scrape again with a fork before serving so the ice crystals are nice and fluffy. The granita will freeze well for a couple of weeks. Serve in chilled glasses or bowls.ROCKMELON and GINGER GRANITA 165 g (5¾ oz/¾ cup) caster (superfine) sugar 1 medium rockmelon (cantaloupe), peeled, seeds scooped out, flesh coarsely chopped 375 ml (13 floz/1½ cups) good-quality ginger beer 50 g (1¾ oz) fresh ginger, peeled and coarsely grated Juice of 2 limes, or to tasteA granita is one of the simplest icy treats you can make. There’s no need for an ice-cream machine – it’s a simple case of popping the mixture into the freezer and scraping every now and again with a fork as the ice crystals form. You can make a granita with almost any fruit. The key is to get the right balance of sweetness, as if there’s too much sugar in the mix, it won’t freeze properly. For an adults-only treat, you could also add a splash of gin or vodka to this recipe, but again, don’t add too much or it won’t freeze.114MATT MORAN’S AUSTRALIAN FOODPreparation Time 10 minutes, plus freezing | Cooking Time 5 minutes | Serves 6–8 Stir the sugar and 80 ml (2½ floz/⅓ cup) water in a small saucepan over a medium–high heat until the sugar dissolves. Bring to the boil for 1 minute, then remove from the heat and allow to cool to room temperature.Blend the rockmelon and half the ginger beer in a blender for a minute or two to a fine purée, then strain through a sieve. Stir in the remaining ginger beer and add the sugar syrup to taste. Squeeze the juice of the grated ginger into the rockmelon mixture through a fine sieve, discarding the solids, then stir in the lime juice, to taste. Pour into a metal tray or cake tin and freeze overnight, scraping with a fork every so often to form ice crystals. Cover and freeze until required and scrape again with a fork before serving so the ice crystals are nice and fluffy. The granita will freeze well for a couple of weeks. Serve in chilled glasses or bowls.ROCKMELON and GINGER GRANITA 165 g (5¾ oz/¾ cup) caster (superfine) sugar 1 medium rockmelon (cantaloupe), peeled, seeds scooped out, flesh coarsely chopped 375 ml (13 floz/1½ cups) good-quality ginger beer 50 g (1¾ oz) fresh ginger, peeled and coarsely grated Juice of 2 limes, or to tasteA granita is one of the simplest icy treats you can make. There’s no need for an ice-cream machine – it’s a simple case of popping the mixture into the freezer and scraping every now and again with a fork as the ice crystals form. You can make a granita with almost any fruit. The key is to get the right balance of sweetness, as if there’s too much sugar in the mix, it won’t freeze properly. For an adults-only treat, you could also add a splash of gin or vodka to this recipe, but again, don’t add too much or it won’t freeze.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >