The days are getting warmer and my craving for cold treats has increased. I love frozen desserts and find a special comfort in making traditional ice cream and watching it churn. But when temperatures climb, I prefer granita. It’s lighter than ice cream, doesn’t require an ice cream machine, and the rough, crystalline texture that makes granita unique is best achieved by freezing without a machine. Right now elderflowers are in season, so elderflower granita is a natural choice.
Elderflower cordial is available ready-made, but making your own is easy once you find elderflowers to pick. Homemade cordial lets you control the sweetness and acidity—add more lemon or less sugar to suit your taste. I have two cordial variations I use: one with citric acid and one without. Either works well in this granita.
I prefer my granita coarse and crystalline, with a texture like crushed ice and the occasional chunk of fruit. If you like a smoother result, you can blend it finer until it resembles sorbet—both styles are delicious.
For this version I chose honeydew melon because its pale colour and gentle sweetness complement elderflower perfectly. The melon brightens the delicate yellow hue and contributes fresh sweetness without overpowering the floral notes. Because both the fruit and cordial are quite sweet, I include a whole unwaxed lemon (zest and flesh) rather than just juice; that hint of tartness helps balance the flavours and lifts the dessert.
Granita is best made ahead because the freezing process takes time and a bit of attention. Sugar can slow freezing, so it may feel like it takes forever—stirring during freezing prevents it from turning into a single solid block. Granita stores well in an airtight container for a few weeks, though mine rarely lasts that long. Serve it on its own or alongside fresh fruit. It’s family-friendly as is, but you can turn it into an adult treat by adding a splash of gin before freezing it or by using scoops as crushed ice in cocktails.
Elderflower Granita with Honeydew Melon
Ingredients
- 1 honeydew melon – about 1 kg (2 lb) cleaned
- 1 unwaxed lemon
- 350 ml elderflower cordial (homemade or bought)
Instructions
- Cut the honeydew melon in half, scoop out the seeds, then remove the flesh from the rind. Add the melon flesh to a food processor.
- Wash and chop the unwaxed lemon (including zest and flesh) into chunks, removing any seeds. Add the lemon pieces to the melon and pulse until you reach your preferred texture—leave a few small chunks for a chunkier granita or blend smooth for a finer texture.
- Add the elderflower cordial and pulse a few times to combine. Pour the mixture into a shallow, freezer-safe dish and place it in the freezer.
- For the next few hours, stir the mixture with a fork every 30 minutes to break up forming ice crystals and keep the granita flaky. Continue until the granita is fully frozen and has the desired crystalline texture.
Notes
* I often buy honeydews around 1½ kg (3 lb); they yield the right amount for this recipe.
** You can use an ice cream machine to freeze this mixture, but the result will be smoother and sorbet-like rather than the coarse, crystalline texture typical of granita.