How to make
The sugar and water are placed on moderate heat and boiled for 3-4 minutes until a sweet syrup is obtained.
Brandy is poured into the hot syrup.
The round melon is cut crosswise through the middle. Scoop out the seeds with a spoon and place them in a metal strainer, which is placed on top of a glass to strain the juice (press with a spoon).
With a suitable utensil (I used the same spoon), carve out the fleshy part of the fruit, being careful not to pierce the skin.
The juice that separates is also poured when separated from the seed part and added to the syrup.
The melon bowls are wrapped in cling film and stored in the refrigerator.
Blend the melon (400 g of the carved out fruit) along with the syrup (120 ml of it) in a blender. A smooth, medium-thick puree is obtained.
The fruit liquid is poured into ice molds and placed in the freezer for a minimum of 4 hours until it hardens well.
The bowls of melon halves are taken out of the refrigerator.
Put the frozen cubes of the fruit mixture in a blender and blend for 3-4 seconds. They don't get very hard, so don't worry about them making it difficult for your appliance.
They just need to be grinded, but not smooth like fruit sorbet.
Fill the melons with the ice granita, garnish with mint and serve.
This fresh melon summer dessert is a great suggestion for summer days!
