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.
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
CHILLED WATERMELON SOUP
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
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
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
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
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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