All recipes written by Gordon Ramsay
Blend 350 g of white almonds with 250 g of sugar and 1 liter of water.
Then leave the smoothie to rest for 2 hours, then filter it and put it in the ice cream maker until you get the granita. Alternatively, pour it into a bowl and place it in the freezer. Stir every 15 minutes, until a homogeneous consistency is obtained.
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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