300 g Zespri™ SunGold kiwifruit, peeled and diced
300 g Zespri™ Green kiwifruit, peeled and diced
300 g melon
15 g fresh root ginger, peeled and chopped
3 tablespoons caster sugar
Zest and juice of 1 lime
4 sprigs of fresh mint
6 tablespoons of plain yoghurt
- Put the prepared ginger in a small saucepan with 5 tablespoons of water and 3 tablespoons of caster sugar. Cook over low heat until the syrup starts to thicken. Remove the ginger with a slotted spoon and reserve the ginger syrup.
- Remove the rind and seeds from the melon and roughly chop the flesh. Blend the fruit and the drained ginger with the lime juice, zest and some mint leaves.
- Pour into a container, then freeze for 4-5 hours (stirring with a fork every 30 minutes) until it turns into a granita.
- Serve the granita on a plate or in a bowl with yoghurt and top with ginger syrup and the rest of the mint leaves.
Tip: If adding yoghurt, it’s best eaten immediately.