Cantaloupe granita with lime and tequila

Shave the zest off the four whole limes, avoiding the bitter white pith underneath, then cut the limes in half and juice them to get 105ml.

Put the melon seeds, lime skin, sugar and tequila in a medium saucepan and bring to a boil. Once it’s bubbling, cook, stirring frequently, for a minute, then pour through a sieve set over a bowl. Discard the lime peel and seeds (unless you’re planning on making the brittle mentioned in the recipe introduction) and leave the syrup to cool completely.

Put the melon flesh in a blender with the lime juice and the syrup, blitz for 30 seconds until completely smooth, then pour into a metal tray that will fit in your freezer. Cover with reusable wrap and freeze for six hours, until frozen solid.

Remove the tray from the freezer and carefully bash the melon ice into chunks. Put half the chunks in the large bowl of a food processor and add a pinch of salt, and return the rest of the melon ice to the freezer. Blitz for a few minutes, scraping down the sides of the bowl as you go, until the mix is smooth, soft and scoopable. Transfer to a two-litre container, cover and put in the freezer. Repeat with the other half of the frozen melon mix, add this to the same container, then freeze for four to five hours to firm up.

In a small bowl, mix the aleppo chilli, if using, with a quarter-teaspoon of flaked salt. Scoop the granita into tall glasses, scatter over the aleppo salt, or just salt, then serve at once with the lime wedges alongside and a shot of tequila.