Melon Rose Granita Recipes

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

Ingredients

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

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