Either cantaloupe or honeydew melon makes a wonderful granita. Use the best you find at the market. Be sure to heft a few and take a sniff to find the sweetest specimen.
Recipe information
Yield
makes about 3 cups (750 ml)
Ingredients
1 medium-sized melon (2 pounds, 1 kg)
2/3 cup (130 g) sugar
1 teaspoon freshly squeezed lemon or lime juice
1/4 cup (60 ml) water
Pinch of salt
Preparation
Step 1
Peel the melon, split it in half, and scoop out the seeds. Cut the melon into chunks and purée in a blender or food processor with the sugar, lemon or lime juice, water, and salt until completely smooth. Freeze according to the instructions for freezing granita on page 145.
Perfect Pairings
Step 2
Raspberry Ice Cream (page 93) and Raspberry Sherbet (page 132) make nice counterpoints to Melon Granita.
