- 250 g red port
- 40 g caster sugar
- 3 small melons
To prepare the granita at the port with melon, boil the Port for one minute together with the sugar to melt the latter; then pour everything into a large container and pass it in the freezer for about 3 hours, stirring occasionally, so that the wine, cooling, does not solidify everything in one block but remains grainy, almost creamy (granita). To serve, distribute the granita into the bowls, each garnished with the pulp of half a melon dug into balls and immediately brought to the table.
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