Summer Melon Granita With Fresh Mint Recipe 465

WATERMELON, LIME AND MINT GRANITA

Steps:

• Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.

SUMMER MELON GRANITA WITH FRESH MINT RECIPE - (4.6/5)

Steps:

• Combine the sugar, water, and mint leaves into a medium pot. Boil the mixture for 4 minutes. Remove from the heat and allow it to cool. Remove the mint leaves and discard them. Using a large blender, combine the honeydew, cantaloupe, lemon juice, salt, and cooled sugar-water mixture; blend until completely smooth. Pour the mixture into an airtight container and chill for 3 hours. After the 3 hours have passed, stir the honeydew mixture well and pour it into a 9" x 13" baking pan. Freeze the mixture for 5-6 hours. Make sure to scrape through with a fork every 30 minutes for the first 3 hours (to separate the crystals.) Serve in a chilled glass and decorate with mint sprigs.

WATERMELON MINT GRANITA

Steps:

• In a medium saucepan add the water, sugar and mint leaves and bring to a boil. Once the sugar has dissolved, turn off the heat and let the simple syrup cool.
• Remove the rind from the watermelong and cut the watermelon into chunks.
• In a blender add the watermelon, lime juice, mint leaves and cooled simple syrup. Puree it all together.
• Pour the mixture into a baking dish and freeze for at least 8 hours.
• Once frozen, take a fork and scrape the frozen mixture to create the granita texture.
• Serve and enjoy!