Braai Caramelised melon and granita

Braai Dessert

Braai Caramelised melon and granita

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  • 1/4 cup (55g) caster sugar
  • 2 long red chillies, seeds removed, very thinly sliced lengthways
  • 1 piel de sapo melon or rockmelon
  • 2 passionfruit, pulp removed


  • 1 1/2 cups (375ml) elderflower cordial
  • Finely grated zest and juice of 1 lemon


  1. For the elderflower granita, combine the cordial, lemon zest and juice and 800ml water in a large metal tray and place in the freezer. Freeze for 8 hours, scraping the surface with a fork every 2 hours or until light, fluffy ice crystals form.
  2. Preheat the oven to 80°C. To make the candied chilli, place the sugar in a small saucepan with 50ml water. Bring to the boil over high heat, stirring until sugar dissolves, then add the chilli. Remove from heat and set aside for 20 minutes to infuse. Drain well, reserving the syrup, and spread chilli over a baking paperlined baking tray (ensuring the chilli strands do not overlap). Bake for 20-25 minutes until crisp. Set aside to cool.
  3. Cut the melon into 12 wedges and remove seeds. Preheat a braai too medium heat. Brush the melon lightly with the reserved chilli syrup and, working in batches, grill on the braai, brushing with more syrup, for 4-5 minutes each side until charred and caramelised.
  4. Divide the cooked melon among serving plates and top with passionfruit pulp and candied chilli threads. Serve with elderflower granita.

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