¼ cup caster sugar
½ cup water
4 sprigs mint
Chilli lime salt
½ - 1 teaspoon chilli powder
finely grated zest 1 lime
1 tablespoon sea salt
extra rockmelon and watermelon to make into balls
chilli lime salt
Put the sugar, water and mint in a small saucepan and bring to the boil. Boil for 1 minute then cool, leaving the mint in the syrup.
Halve the melon, peel and remove the seeds.
Roughly chop the flesh and place in a food processor. Process until finely chopped then strain in the sugar syrup, discarding the mint.
Finely zest the lime and set aside then add 1 tablespoon of lime juice to the melon. Process again until well combined.
Tip into a shallow freezer-proof container and stir in the lime zest. Freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks and dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
Chilli lime salt: Grind all the ingredients together using a mortar and pestle. Store the salt in an airtight jar.
To serve: Fluff up the granita with a fork and spoon into chilled glasses. Thread melon balls onto small skewers and sprinkle with a little chilli lime salt.