2 pods Cardamomcracked and seeds taken out
3 tbsp Icing sugar
200 ml Double cream
It’s basically a fancy, bashed-up ice lolly, but nothing beats a cool granita on a warm day. At its simplest, the recipe is a frozen fruit juice. But once you’ve mastered the basics, it’s easy to get clever with your favourite flavour combos!
This recipe for melon granita with cardamom cream makes for a great summery dessert. It’s really easy to prepare and, as it’s frozen, you can prep this well in advance.
Halve the melons, discard the seeds and scoop out the flesh. Put the flesh in a food processor and whizz to a pulp. Pour it into a shallow, freezer-proof box and freeze overnight. Crush the cardamom seeds into the icing sugar and tip into a airtight container.
Whip the cream to soft peaks, sieve the icing sugar over the cream and whip it in. Scrape the granita with a fork until you have a mass of ice crystals. Spoon alternate layers of granita and cream into glasses to serve. Squeeze lime juice over before serving.