Cantaloupe-Basil Granita
Refreshing and vibrant, this Basil-Lime Cantaloupe Granita is a delightful treat to cool you down on a hot day. The fusion of fresh basil, tangy lime, and sweet cantaloupe creates a harmonious blend of flavors that is both refreshing and satisfying. With a fluffy, ice-like texture, this dessert is a perfect balance of sweet and herbal notes. Enjoy spoonful after spoonful of this frozen delight and let its coolness transport you to a summer oasis.
— Constant Cookbook
Ingredients
- 30 fresh basil leaves
- 1/4 cup fresh lime juice
- 2/3 cup sugar
- 1 ripe cantaloupe, about 4 lb.
Instructions
- Coarsely chop 20 of the basil leaves; set the remaining 10 leaves aside.
- In a small nonreactive saucepan over medium-high heat, combine the lime juice, sugar and 2 Tbs. water and bring to a simmer. Simmer, swirling occasionally, until the sugar is dissolved, about 2 minutes. Remove from the heat, stir in the chopped basil, cover and let steep for 15 minutes.
- Meanwhile, halve the cantaloupe and scoop out and discard the seeds. Cut away the rind and cut the melon flesh into 1-inch cubes.
- Strain the basil mixture through a fine-mesh sieve into a blender. Add half of the melon cubes and pulse a few times, then puree until smooth. Add the remaining melon cubes and pulse a few times, then add the remaining whole basil leaves and puree until the mixture is smooth. Pour the mixture into a 13-by-9-by-2-inch glass baking dish, cover with plastic wrap, place on a rimmed baking sheet and place in the freezer.
- After 1 to 1 1/2 hours, check the granita. When the mixture starts to freeze around the edges of the dish, stir it with a fork, then return the dish to the freezer. Stir the granita every 45 minutes until the grains are completely frozen and the texture is fluffy, 2 to 3 hours more.
- Spoon the granita into serving dishes and serve immediately. (The granita is best when eaten within 2 days. If it becomes very hard and dry in the freezer, let it stand at room temperature for 10 to 15 minutes before serving.) Serves 8.
- Adapted from Williams-Sonoma <i>New Flavors for Desserts,</i> by Raquel Pelzel (Oxmoor House, 2008).
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