Basil and Lime Granita

Blanch the basil in a saucepan of boiling water for 20 seconds. Drain and refresh in iced water then drain again. Place in a blender with 2 tablespoons of water and purée until smooth.

Combine the sugar, water and the lime zest in a saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and add the lime juice.

Put the blanched basil in a food processor with 1⁄2 a cup of the syrup. Process until smooth. Stir the basil purée into the remaining sugar syrup and tip into a shallow freezer-proof tray. Cool then freeze until just starting to set around the edges.

Stir the mixture with a fork, breaking up any large chunks, dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.

To serve: Place slices of honeydew melon in serving bowls and top with a scoop of granita.