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Musk Melon and Mint Granita

In case you were wondering where I had disappeared, I was on vacation. May (like March and June) is a month of birthdays for me which includes the husband's and my brother 's. But it was my aunt's 60th birthday which was really the bigger deal. I went back home for the celebrations and I have to say it was really good fun.

But May has also been a good month for me otherwise. I was NDTV Good Times on an episode of  Guilt-free with Seema Chandra and I did two gluten-free recipes. You can check the link here.

I made my first double-tiered fondant cake which weighed 5.5 kgs and boy was it was hard in the humidity of Chennai. It was an angry birds themed cake with my favourite chocolate flourless cake as the base. I must post a recipe of that soon, but everytime I think I'll take a picture, the cake gets gobbled up.

A good break which included a lot of baking, cooking and ice cream making. That's right, lots of ice cream making. You see my Cuisinart ice cream maker finally arrived after my Kenwood went bust. And I have to say this is one phenomenal ice cream maker. I made an eggless chikoo ice cream in it, Amarula ice cream, chocolate gelato and a mango sorbet. So it was no surprises that I wanted to make something in the ice cream maker as soon as I was back.

I found a ripe melon in the back of my fridge and inspired by Sangeeta's smoothie, I decided to make a granita. Actually I set to make a sorbet, but the melon had frozen a bit much by the time I'd got to it, so granita it was.

A really simple recipe which basically needs to be blitzed and then churned, its super refreshing and perfect for these hot hot days.

Musk Melon and Mint Granita
Makes 4 servings


1 large musk melon
One small bunch of mint
1 tsp stevia
2 tblsp vodka


1. Peel and deseed the melon and cut into large chunks.
2. In a blender add the melon chunks, mint, vodka and stevia and blitz.
3. Use your ice cream maker as per the manufacturers recommendation and in the frozen bowl churn the ice cream for 15 minutes.
4. Freeze for 4 hours before serving.

Note: If you do not have an ice cream maker, just freeze the mix in a shallow dish and scrape out with a fork before serving

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