Three-melon granita

Serves 4-6

(Jason Lowe)

This is a really refreshing starter, intermediate course or a cleansing dessert. All you need is good ripe melons, a blender or food processor and a freezer. This is the kind of dish that the children would love to be involved in – but keep an eye on the freezer or all that hard work could be scoffed in seconds.

1 medium-sized orange melon such as a rock or Charentais
1 medium-sized yellow melon such as a Cantaloupe or honeydew
1 small (or half of a) watermelon

Peel all of the melons and remove the seeds, except in the case of the watermelon where the seeds can be blended.

Individually blend each of the melons in a liquidiser, then pour into separate containers and place in the freezer for 4-5 hours or overnight until frozen.

Once frozen, break up the melon with a knife or place in a strong plastic bag and crunch with a steak hammer or the back of a small saucepan, and return to the freezer until required.

To serve, spoon the granita into chilled martini glasses or similar in three layers and serve immediately.