Friday, July 30, 2010

Cantaloupe Granita

Look for the ripest melon you can find, it should have a sweet fragrance and firm exterior. Granita can be stored in an airtight container in the freezer for up to two weeks.
  • 1 Cantaloupe
  • 1/4 Cup sugar
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. water
1. Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon and discard. Slice off skin. Cut melon into large chunks.
2. Place in the bowl of a food processor and puree until smooth. Transfer to a Stainless steel bowl and set aside.
3. Combine sugar, lemon juice, and water in a small saucepan. Cook over med heat until mixture has thickened slightly. Remove from heat, let cool completely.
4. Stir sugar syrup into melon puree, place in freezer, uncovered, until mixture is chunky. ( about 2-3 hours, whisking every 20 minutes to keep it from becoming a solid. Serve in shallow bowls.

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