Recipe by Deb's Recipes
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.
Top Review by Belgicook
This was sooooooooooooooooo good! My guests all raved about it and asked for the recipe! I was a little worried it wouldn't come out right because I don't have an ice cream freezer so I just put the unfrozen mixture in the 'fast freeze' compartment of my freezer for a few hours, but it turned out sublime. I followed the recipe exactly, used honeydews and fresh mint but left out the pepper. I can't wait to make some more! Many thanks for this fabulous recipe! :)
- 2 lbs ripe honeydews or 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)
Directions See How It's Made
- 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.