Deb's Recipes's Note:
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.
My Private Note
Units: US | Metric
- 1Peel, halve, and seed melons; cut into chunks and place in medium-sized bowl, reserving ½ cup of the melon chunks in another small container.
- 2To the reserved ½ cup of melon, add 2 tablespoons of the lemon juice; toss to coat; cover and refrigerate.
- 3To 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.
- 4Strain 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.
- 5Combine 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.
- 6Pour 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.
- 7NOTE: The name "granita" comes from a Spanish word meaning small grain or, by association, granular texture.
Browse Our Top Frozen Desserts Recipes
You Might Also Like...View All Frozen Desserts Recipes
Nutritional Facts for Melon Granita
Serving Size: 1 (128 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 74.9
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 20.5 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 0.9 g
- Sugars 17.7 g
- Protein 0.6 g
The following items or measurements are not included:
lemons, zest of