Cantaloupe Granita
Cool off with this refreshing cantaloupe granita, a light and icy treat that's perfect for a hot summer day. Made with sweet cantaloupe, zesty lemon juice, and a homemade sugar syrup, this granita is a delightful dessert that will leave you feeling rejuvenated and satisfied. Serve up this simple and delightful treat to impress your guests or enjoy a sweet moment of relaxation on your own.
— Constant Cookbook
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 10 ice cubes
- 1 cantaloupe, peeled, seeded and cut into pieces (about 4 cups)
- 3 Tbs. fresh lemon juice
Instructions
- <b>Make the sugar syrup</b>
- In a small, heavy saucepan over medium-high heat, combine the sugar and water and heat, stirring occasionally, until the sugar dissolves, about 3 minutes.
- Remove from the heat, pour into a heatproof bowl and stir in the ice cubes. Continue stirring until the sugar syrup is cold, about 1 minute. Discard any ice that does not melt. You will have about 1 1/4 cups sugar syrup.
- <b>Make the granita base</b>
- In a food processor, combine the cantaloupe, lemon juice and sugar syrup. Pulse a few times until the cantaloupe is broken up and then process until a smooth puree forms, about 1 minute.
- <b>Freeze the granita</b>
- Pour the cantaloupe mixture into a 9-inch square stainless-steel pan or heavy glass dish. Freeze until the mixture is just frozen, about 1 hour. Using a fork, stir the granita to break up the ice crystals into clumps with a slushy texture. Return to the freezer and freeze until firm, but not solid, up to 1 hour.
- Spoon the granita into individual glasses or bowls and serve immediately. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Yield
Serves 8.
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