Melon Soup And Red Wine Granita Recipes

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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.

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

CHILLED WATERMELON SOUP



Chilled Watermelon Soup image

This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

7 cups diced watermelon, cut into 1-inch cubes
Salt and pepper
Pinch of cayenne
1 tablespoon red wine vinegar or sherry vinegar
4 tablespoons fresh lime juice, plus lime wedges for serving
2 cups diced honeydew melon or cantaloupe, cut into 1-inch cubes
2 cups diced cucumber, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Handful of small basil leaves
Handful of small mint leaves
Pinch of crushed red pepper (optional)
Pinch of flaky salt such as Maldon or fleur de sel (optional)

Steps:

  • Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
  • To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
  • Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams

HONEY-DEW AND SAKE GRANITA



Honey-Dew and Sake Granita image

Categories     Wine     Fruit     Ginger     Dessert     Frozen Dessert     Honeydew     Plum     Sake     Summer     Vegan     Gourmet

Yield Serves 4

Number Of Ingredients 9

1/2 cup sugar
the flesh of a 3-pound honeydew melon plus, if desired, 8 thin round slices of honeydew melon for garnish
1/4 cup sake
2 teaspoons fresh lime juice
pickled ginger and plum-wine granita:
2/3 cup sugar
2 tablespoons pickled ginger slices (available at Asian markets and some supermarkets), rinsed
1/4 cup plum wine
2 drops of red food coloring if desired

Steps:

  • To make the granita:
  • In a small saucepan combine the sugar and 3-1/2 cups water and bring the mixture to a boil, stirring. In a blender purée the ginger with the syrup, the wine, and the food coloring, chill the mixture until is cold, and stir it. Transfer the mixture to 2 metal ice-cube trays without the dividers or to a shallow metal pan and freeze it, stirring and crushing the lumps with a fork every 30 minutes, for 2 to 3 hours, or until it is firm but not frozen solid. The granita may be made 2 days in advance and kept covered and frozen. Scrape the granita with a fork to lighten the texture.
  • On each of 4 plates arrange 2 of the honeydew slices and top 1 of the slices on each plate with a scoop of the honeydew and sake granita. Top the other slices with a scoop of the pickled ginger and plum-wine granita.

MELON SOUP AND RED WINE GRANITA



Melon Soup and Red Wine Granita image

This distinctive recipe, brought to us by chef Raymond Blanc, owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, offers an elegant and delicious way to put fresh cantaloupe to good use.Look for a cantaloupe with the least amount of green on its net-patterned shell. When you compare two melons, the juicier one will be heavier and its seeds will rattle audibly when the melon is shaken. In preparing the granita, Raymond uses fructose rather than sugar; the flavor is identical, but fructose contains about half the calories.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Serves 4

Number Of Ingredients 5

1 very large, very ripe cantaloupe, well washed
5 tablespoons fructose or sugar
Freshly squeezed juice of 1 lime
8 fresh mint leaves, finely sliced
Red Wine Granita Red Wine Granita

Steps:

  • Peel melon, and finely chop the skin. Slice the melon in half, removing seeds and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups water and fructose or sugar. Bring mixture to a boil, skimming the foam off the surface, and simmer for 15 minutes.
  • Cut the melon flesh into thin slices, and place in a large bowl; set aside. Pour seed mixture through a sieve lined with cheesecloth placed over the melon slices, and set aside to cool. When cool, add lime juice and mint. Spoon red-wine granita over the top, and serve immediately.

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