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Prep Time: 18 Minutes Cook Time: 2 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cool and delicately flavored, this granita is an ideal dessert after a barbecue or other spicy meal. Plan ahead as you'll need to start 41/2 or 5 hours before you plan to serve the granita. Ingredients:
2 lbs ripe honeydews or 2 lbs cantaloupe or 2 lbs persian melon |
3 1/2 tablespoons lemon juice (divided) |
1/3 cup sugar |
1 lemon, zest of, grated |
1/4 teaspoon ground allspice |
1/4 teaspoon fresh ground black pepper (optional) |
1 pinch ground nutmeg |
fresh mint sprig, garnish (optional) |
Directions:
1. Peel, halve, and seed melons; cut into chunks and place in medium-sized bowl, reserving 1/2 cup of the melon chunks in another small container.
2. To the reserved 1/2 cup of melon, add 2 tablespoons of the lemon juice; toss to coat; cover and refrigerate.
3. To remaining larger bowl of melon, add sugar, remaining lemon juice, lemon zest, allspice, pepper (if using) and nutmeg; toss to mix; cover and marinate melon in refrigerator for 2-12 hours.
4. Strain juices from larger bowl of melon chunks into a small saucepan; bring to a boil over high heat and cook 1 minute; remove from heat and cool to room temperature.
5. Combine marinated melon chunks and reduced juices in a food processor or blender; puree until smooth; pour into a bowl, cover, and chill for 2 hours.
6. Pour pureed and chilled mixture into ice cream freezer and freeze according to manufacturer's directions; serve topped with reserved diced melon and fresh mint sprigs.
7. NOTE: The name granita comes from a Spanish word meaning small grain or, by association, granular texture.
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