Melon Granita Recipes

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MELON GRANITAS



Melon Granitas image

When the temperature soars, these chilly sweets will provide cool relief (and lots of smiles).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 2

1/2 cup sugar
1 honeydew melon (about 5 pounds) or 2 cantaloupes (3 pounds each)

Steps:

  • In a small saucepan over medium-high heat, heat sugar with 2 tablespoons water, stirring occasionally, until dissolved, 1 to 2 minutes; set aside.
  • Peel, seed, and coarsely chop melon. In a food processor, puree melon with sugar syrup until smooth (to yield about 6 cups); pour into a large, shallow dish.
  • Freeze, stirring and breaking up crystals with a fork every 30 minutes, until entire mixture is frozen and crystallized, about 3 hours.

Nutrition Facts : Calories 148 g, Protein 1 g

MELON OR WATERMELON GRANITA



Melon or Watermelon Granita image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 4

1/4 cup of sugar
Lemon juice
4 1/2 cups melon or watermelon juice
1/4 cup melon flavored liqueur

Steps:

  • Add sugar and lemon to melon or watermelon juice, to correct flavor. Add liqueur.
  • Pour mixture into shallow hotel pans to a depth of approximately 1/4-inch. Place in freezer. (If you pour any deeper, ice crystals will not form properly).
  • When you see a layer of ice on the surface, scrape to break it up and put pan back in freezer. Continue this process until completely frozen. Final product should look like sequins.

MELON GRANITA



Melon granita image

Cool off with this refreshing dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 45m

Number Of Ingredients 4

100g caster sugar
1 vanilla pod , split lengthways
2 very ripe charentais (orange-fleshed) melons
juice of half a lemon

Steps:

  • Tip the sugar and 125ml/4fl oz water into a saucepan. Scrape in the vanilla seeds and put in the pod as well, then heat gently until the sugar has dissolved. Bring to the boil and boil for 6-8 minutes to make a sugar syrup. Leave to cool and remove the vanilla pod.
  • Halve the melons, scoop out and discard the seeds, then scoop the flesh onto a board and chop to a slush with a sharp knife (or you can do this in a food processor). Mix the sugar syrup and melon slush together with the lemon juice in a large shallow baking dish. Freeze uncovered for about 1 hour until crystals form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals form again. Stir and refreeze as often as you can (say every half an hour or so) until the granita is frozen all over - this should take about 3 hours. Fork it up roughly when you serve it.

Nutrition Facts : Calories 69 calories, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

MELON GRANITA



Melon Granita image

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 4½ or 5 hours before you plan to serve the granita. This untried recipe is from the May 28, 2006 edition of the Milwaukee Journal Sentinel and posted for Zaar World Tour II.

Provided by Debs Recipes

Categories     Frozen Desserts

Time 20m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 8

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)

Steps:

  • Peel, halve, and seed melons; cut into chunks and place in medium-sized bowl, reserving ½ cup of the melon chunks in another small container.
  • To the reserved ½ cup of melon, add 2 tablespoons of the lemon juice; toss to coat; cover and refrigerate.
  • 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.
  • 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.
  • 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.
  • 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.
  • NOTE: The name "granita" comes from a Spanish word meaning small grain or, by association, granular texture.

Nutrition Facts : Calories 75, Fat 0.2, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 19.3, Fiber 0.9, Sugar 17.7, Protein 0.6

SUMMER MELON WITH BASIL-MINT GRANITA



Summer Melon with Basil-Mint Granita image

Categories     Dessert     Freeze/Chill     Wheat/Gluten-Free     Melon     Mint     Basil     Summer     Vegan     Bon Appétit     Fat Free     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3/4 cup plus 2 tablespoons sugar
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh basil leaves
2 tablespoons grated lime peel
1 1/2 cups fresh lime juice
1 1/4 cups water
3 small melons, halved lengthwise, seeded, each half cut into 8 wedges (about 3/4 inch wide), peeled
2 tablespoons thinly sliced fresh mint leaves plus 8 fresh sprigs for garnish

Steps:

  • Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
  • Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.

CREAMY MELON GRANITA



Creamy Melon Granita image

Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

6 cups cubed melon
1/3 cup condensed milk
1/4 cup fresh lime or lemon juice
1/4 teaspoon coarse salt

Steps:

  • In a food processor or blender, combine melon with condensed milk, lime or lemon juice, and salt. Puree until smooth. Transfer to an 8-inch square baking dish; freeze until firm. Before serving, scrape with a fork until it has the texture of shaved ice.

HONEYDEW GRANITA



Honeydew Granita image

Make this refreshing summer treat when melons are ripe and flavorful. I like to garnish each serving with a sprig of mint or a small slice of honeydew. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 5-1/2 cups.

Number Of Ingredients 4

1 cup sugar
1 cup water
6 cups cubed honeydew melon
2 tablespoons sweet white wine

Steps:

  • In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

Nutrition Facts : Calories 107 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

MELON WITH BASIL-LIME GRANITA



Melon with Basil-Lime Granita image

After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita. Don’t worry if the granita melts faster than you expect-it will slump into a lovely sauce over the fruit.

Provided by Kay Chun

Categories     Food Processor     Low Fat     Vegetarian     Frozen Dessert     Cantaloupe     Honeydew     Basil     Healthy     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

3 cups water
2/3 cup plus 1 tablespoon sugar, divided
1 1/2 cups packed basil leaves
1/2 cup fresh lime juice, divided
1 ripe cantaloupe
1 ripe honeydew
1/4 cup mint leaves

Steps:

  • Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
  • Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
  • Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
  • One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
  • Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

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