Recipe: Rockmelon and Ginger Granita from Matt Moran's Australian Food »

Enjoy this simple, refreshing treat with zing!

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Rockmelon and Ginger Granita, Matt Morans <i>Australian Food</i>

Rockmelon and Ginger Granita, Matt Morans Australian Food [©Murdoch Books]

Matt Moran's <i>Australian Food</i>


Matt Moran's Australian Food contains his favourite recipes from the coast to the country. From the traditional to the more adventurous, the recipes are all about fresh and seasonal produce and simple ingredients.

This granita will add some some refreshing zing to your hot summer days!

Matt writes: a granita is one of the simplest icy treats you can make – 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. You could also add a splash of gin or vodka to this recipe – again, don’t add too much or it won’t freeze.

Rockmelon and Ginger Granita

Preparation time 10 minutes, plus freezing  |  cooking time 5 minutes

Ingredients (serves 6-8)

  • 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 taste


Stir the sugar and 80 ml (2½ floz/¿ 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 for several hours, 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.

This recipe from Matt Moran's Australian Food is reproduced with the kind permission of the publisher.

Read the press release here »

and see links below for more recipes.

Matt Moran's Australian Food: Coast + Country by Matt Moran is published by Murdoch Books (Sydney, NSW; Nov 2017; Hb; 240pp, RRP A$45.00). Photography by Will Meppem. It is available from all good bookstores and directly from the publishers here »

It can also be purchased online via »

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January 10th, 2018
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