Vegan Food & Living - October 2017

102 VEGAN FOOD & LIVING OCTOBER

Cool off with sweet iced

treats by David Lebovitz

• fabulous f lavoured ices
  you can make for yourself

It's a scoop!

Melon granita

Take the refreshing flavour of melon and turn it into

a zingy granita that really takes the heat off.

Makes about 750ml (26fl oz) | Calories 276 (per 250ml serving)

1 medium-sized melon

(1kg (2lb 3oz))

130g (4½oz) sugar

60ml (2fl oz) water

1 tsp freshly squeezed lemon

or lime juice

a pinch of salt

1 Peel the melon, split it in half and scoop out the seeds. Cut the melon

into chunks and purée in a blender or food processor with the sugar,

lemon or lime juice, water and salt until completely smooth.

2 Pour the mixture into a dish and place in the freezer. Begin checking

it after about 1 hour. Once it begins to freeze around the edges,

take a fork and stir in the mixture, breaking up the frozen parts near

the edges into smaller chunks and raking toward the centre. Return

to the freezer, then check the mixture every 30 minutes afterward,

stirring each time and breaking up any large chunks into small pieces

with a fork until you have beautiful, fine crystals of homemade granita.

The recipes on pages

102-103 are taken

from The Perfect Scoop

by David Lebovitz,

published by Jacqui

Small. (RRP £16.99.)

This book contains

non-vegan recipes.

Total fat Saturates Salt Sugar Protein

0.6g 0.2g 0.1g 69.6g 2.8g

VFL17.IceCream.indd 102 06/09/2017 12:19