MELON OR WATERMELON GRANITA
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.
RED WINE GRANITA
If you've got a couple of cups of red wine left over, why not transform it into something delicious and different, like my granita? Enhanced with a mixed berry simple syrup, this fruity dessert is oh-so refreshing and great to keep in the freezer when you have a hankering for something sweet.
Provided by Kardea Brown
Categories dessert
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.)
- Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries.
MELON SOUP
Steps:
- In a bowl, whisk together 2 cups yogurt, 1/4 cup milk and 1 cup chopped mint leaves until mint is fragrant; strain and discard solids.
- In another bowl, combine the grated flesh of a medium ripe melon, 2 tablespoons lime juice and 1 teaspoon chili powder; refrigerate bowls for 2 hours, stirring once.
- To serve, spoon yogurt onto melon and stir.
- Garnish: Chopped pistachios.
CANTALOUPE GRANITA
Categories Fruit Dessert No-Cook Cantaloupe Summer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
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.
RED WINE GRANITA
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.
MELON WITH BASIL-LIME GRANITA
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. Dont 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
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.
WATERMELON GRANITA WITH CHAMPAGNE
This is a wonderful dessert as an end of a warm and romantic dinner!
Provided by ilikeit
Categories Desserts Frozen Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 4
Steps:
- Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours.
- Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.
Nutrition Facts : Calories 302.7 calories, Carbohydrate 65.4 g, Fat 0.8 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.1 g, Sodium 8.3 mg, Sugar 57.3 g
MELON GRANITA
Cool off with this refreshing dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 45m
Number Of Ingredients 4
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 & ROSE GRANITA
Granitas are half way between a drink and a sorbet - the mixture is so refreshing and the texture icy enough to eat with a teaspoon
Provided by Sara Buenfeld
Categories Dessert, Snack, Supper, Treat
Time 20m
Number Of Ingredients 4
Steps:
- Scoop the flesh from the melon into a food processor. add the sugar and rose water, and blend to a purée. Pour in 600ml water then blend again until smooth.
- Rub the mixture through a sieve into a large plastic container and freeze for about 3 hrs until partially frozen.
- Remove from the freezer, beat with a fork, then freeze again, beating occasionally until icy and slushy. alternatively churn it in an ice cream machine. Spoon into glasses and decorate with rose petals, if you like.
MELON GRANITA
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
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
WATERMELON GRANITA WITH SWEET LEMON CREAM
A perfect, light ending to a summer meal, this watermelon granita with lemon cream is a marriage of two cuisines--Italian and Middle Eastern. It is sure to surprise the palate with its blend of sweet and tart, crunchy and creamy. The granita can be stored in the freezer and prepared days or weeks ahead. A simple dish to prepare, the granita can be served with or without the cream. Serve granita and labneh cream with a drizzle of honey and a sprig of mint.
Provided by Leah Hadad/Tribes-A-Dozen
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water, sugar, vanilla extract, and fresh mint in a heavy bottomed saucepan; bring to boil. Remove from heat; mix in lime juice and salt.
- Place watermelon in batches in a blender. Cover and blend until smooth. Strain through a sieve into a large bowl, using a spoon to press out as much juice as possible; stir in sugar mixture.
- Pour watermelon mixture into a 10x14-inch glass pan. Freeze, scraping the surface every 30 minutes with a fork until ice crystals form throughout, 1 1/2 to 2 1/2 hours.
- Mix labneh, honey, lemon juice, and lemon zest together in a small bowl. Whisk in water 1 teaspoon at a time until consistency is light and creamy. Top granita with cream.
Nutrition Facts : Calories 99.9 calories, Carbohydrate 13.9 g, Cholesterol 12.6 mg, Fat 3.2 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 49.7 mg, Sugar 12.6 g
HONEYDEW GRANITA
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
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
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- Slice and cut the melon into large cubes. You’ll need 2 small melons or one large melon to make 4 cups of cubed melon.
- Add the 4 cups of melon, ½ cup Sprouts granulated sugar, 1 cup water, and the zest and juice of 1 lemon into a blender. Puree until smooth.
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