Melon Granita, two ways

What I've been eating

In London, and across Europe, we have had an intense heatwave this week that’s meant I don’t want to go anywhere near an oven. Instead, I’ve turned to simple fresh fruits and, of course, my freezer. I grilled peaches on my barbecue with fig leaves for a dinner with my amazing friend Mariah Nielson who is visiting from California, and froze skewers of juicy grapes as an after school snack for Franny.

This weekend though, I had a little more time and wanted to make a couple of melon granitas, the recipes for which I bring you below. These are very simple to make, even if they take a bit of time, but that is mostly just removing trays from the freezer to stir them up every half hour.

I’ve made these for years, and while in years past I have advised adding flavourings like rosewater, I now just want the fruit to stand by itself. The quantities of salt and sugar provided are more guidelines than anything else, how much you use will be dictated by the flavour of the fruits you use.