Cantaloupe And Mint Granita Recipes

CANTALOUPE AND MINT GRANITA

Steps:

• Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
• In a small saucepan, combine the water, 1 cup sugar, and 1 cup mint leaves. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Remove pan from heat and set aside to cool, about 20 minutes. Pour cooled syrup through a strainer to remove mint leaves.
• In a blender, puree the strained syrup, cantaloupe, and lime juice until smooth, then taste. To sweeten more, add 1 tablespoon sugar at a time and blend; taste and repeat until desired flavor is reached. Add remaining mint leaves and blend until finely chopped.
• Pour the mixture into a 9x13 glass baking dish and freeze, at least 8 hours or overnight.
• Using the tines of a fork, scrape the granita to the desired texture and serve in chilled bowls.

CANTALOUPE GRANITA

Steps:

• Purée cantaloupe in processor; transfer to large bowl. Add remaining ingredients; stir to dissolve sugar. Pour mixture into 9-inch square metal baking pan. Freeze mixture until partially set, whisking twice, about 2 hours. Freeze uncovered without whisking until completely set, at least 3 hours or overnight. Run tines of fork across surface of granita to form icy flakes. Cover with foil; freeze until ready to serve or up to 2 days. Mound granita in 6 ice-cold Martini glasses. Serve immediately.

CANTALOUPE GRANITA

Steps:

• Purée all ingredients in a blender until smooth, then pour into a 13- by 9-inch metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and serve in chilled glasses.

CANTALOUPE MINT GRANITA

Steps:

• Place melon chunks and mint springs in stainless steel vessel and place in freezer for at least three hours.
• Remove melons and, depending on temperature in your kitchen, allow melons to thaw at room temp for 3 to 10 minutes.
• Remove mint from freezer and add mint leaves, slightly thawed melons, and syrup to food processor. Gently pulse until melons break down into a granita-like texture, making sure mixture does not become too thin. Using an ice cream scooper, scoop out granita, shape into balls, and plate. Garnish with remaining mint and enjoy immediately!

CANTALOUPE-MELON GRANITA COCKTAIL DRINK

Steps:

• Slice the cantaloupe in half, then in quarters. Remove the seeds with a spoon. Before discarding the seeds, pass them through a sieve while pouring half a cup of cold water over it. Save this melon water to add to the cocktail mixture.
• Using a grater (or a fork) grate the cantaloupe into strips.
• Place the cantaloupe strips in a food processor or blender. Add the water mixed with the cantaloupe flavors from the seeds, the honey, lemon juice, sea salt, freshly cracked black pepper and Strega. Process or blend for a minute or two till smooth and looks like sherbet.
• Store cantaloupe mixture in a plastic container. Cover and freeze overnight or a few days.
• To serve: use an ice cream scooper and scoop frozen granita. Serve in ice cream cups or cocktail glasses. Serve right away.
• About the book: "Summer Cocktails: Margaritas, Mint Juleps, Punches, Party Snacks and More" by Maria Del Mar Sacasa and Photography by Tara Striano are available starting the end of April 2015, where most books are sold, at QuirkBooks.com, on Amazon or at my Amazon affiliate tab 'Shop For It' here on the blog. From my Shop For It tab, the prices are the same for you, but a small percentage from the sale goes to sustain the recipes and ingredients for this blog.Click here for Shop For It.
• Disclosure: I was not paid to review this cookbook but will be glad to endorse it to bartender novices like me or experts who want to try something refreshingly new with their beverages.
• Ingredient notes: the original recipe used 16 ounces of Strega, the Italian liqueur for this recipe (about 2 ounces per 1/2 cup serving according to the author). I preferred to use a lesser amount for our beverage. I have also used white wine in similar amounts, as substitute.
• Where to buy a grater: the melon grater I used (see photo above) can be purchased on online sources at Amazon. For my readers' convenience, my Shop For It tab leads you to my Amazon affiliates page. Click on the search box for what you wish to purchase. Click here on Shop For It.
• Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It's the legal thing to do. Thank you. Email me at [email protected]

CANTALOUPE GRANITA

Steps:

• Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon, and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.
• Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless steel bowl, and set aside.
• Combine sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until mixture has thickened slightly. Remove from heat; let cool completely.
• Stir sugar syrup into melon puree; place in freezer, uncovered, until mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among four shallow bowls.

CANTALOUPE GRANITA

Steps:

• Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
• Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
• Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
• Store, covered in plastic wrap, until serving.
• Serve in pretty glasses with mint.

CANTALOUPE GRANITA

Steps:

• Remove the cantaloupe seeds and scoop out all the flesh into a blender.
• Blend the cantaloupe, water, and sugar together till they're fully combined into a smoothie consistency.
• Freeze the granita for at least two hours or until it is icy and holding shape. Once an hour, check the granita and break it up with a fork, this will help it from freezing into a block.
• If your granita freezes into a block, let it sit at room temperature for 15 minutes and then break it up with a fork.
• Serve the granita at a slightly slushy consistency.

CANTALOUPE GRANITA WITH LIME AND MINT (VEGAN, REFINED SUGAR FREE)

Steps:

• Line a 8×8 baking tray or a baking sheet with parchment paper and set aside.
• Add cantaloupe chunks, maple syrup and lime juice to a food processor or high speed blender. Blend until completely smooth. Next add mint leaves and pulse to blend (leave mint leaves as chunky as you'd like). Taste your mixture and adjust sweetness to taste.
• Pour the mixture into your lined pan and pop into the freezer for 5-6 hours or overnight.
• When ready to serve, start to scrape into the mixture using a fork to create a nice fluffy ice. Enjoy immediately!

CANTALOUPE GRANITA

Steps:

• Place the cantaloupe, mint, orange juice and zest in a food processor and finely puree. Sweeten to taste with honey, if desired. Pour the mixture into a 9 x 13-inch pan (do not use aluminum). Freeze, uncovered, for 45-60 minutes, or until ice begins to form at the edges of pan. Whisk to distribute the frozen portions evenly. Freeze, uncovered, until completely set, at least 3 hours or overnight. Remove from the freezer and with the tines of a sturdy fork, scrape the top of the frozen mixture down the length of pan to form light, icy flakes. Keep scraping until you reach the bottom of the pan. Freeze for 1 or 2 hours more, or until ready to serve. Scoop the granita into ice-cold, fancy glasses; garnish with mint sprigs. Serve immediately.

CANTALOUPE AND MINT GRANITA

Steps:

• In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
• Use the tines of a fork to scrape the granita into chilled bowls and serve.

CANTALOUPE AND MINT GRANITA

Steps:

• In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
• In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
• Use the tines of a fork to scrape the granita into chilled bowls and serve.