Melon Granita : Cantaloupe with Cantaloupe-Ice


It was in August that I made this.   You can see how the sliver of cantaloupe is cleverly sliced along the skin and that the vertical cuts made through the flesh; with the pieces pushed in alternating directions.  You’ve seen this a hundred times at restaurants.   It’s a little bit decorative and very simple.  People seem to like it.

The granita (kind of a lumpy sorbet):

  • 1/2 cantaloupe, deseeded
  • 1/4 cup fine/superfine sugar (not a lot)
  • 2 t lime juice (juice of 1 lime)
  • 1/2 t vanilla (liquid)
  • a pinch of salt (or less) because salt makes things taste sweeter sometimes (yes, it really does)
  1. Blend all the ingredients together; getting some air into the mix won’t hurt (a food processor is fine)
  2. Put into a freezer proof container, shallow makes it happen faster as does using metal or glass rather than plastic
  3. Mush it around with a fork once in a while (1/2 hour) and scrape the sides of the container
  4. Continue until there is no liquid left and you like the texture (3 or 4 hours probably but plan on it taking longer – just in case; it could be a little as 1 hour.  If it is happening fast, check and stir more often)
         It will be fairly granular (see picture)



Dezzi said...

I can see this pairing very nicely with a "girly" alcoholic beverage...

willson said...

Melon with Tequila - just a thought.