Friday, August 16, 2013

Honeydew Melon Granita

 Original recipe is from The Everything Ice Cream, Gelato, and Frozen Dessert Cookbook. 

Honeydew Melon Granita

1 medium-large honeydew melon (2 1/2-3 lbs.)
1/4 cup water
10 drops stevia extract (or to taste) - can also substitute sugar 1/2-3/4 cup
1 T fresh squeezed lemon juice
Pinch salt

Remove the seeds and rind from the melon, and chop the fruit into chunks.

Combine all ingredients in a food processor or blender, and puree' until very smooth.

Refrigerate until chilled. *If your honeydew has already been chilled before cutting, you can skip this step.

Pour into a covered container and place in the freezer for 1 hour.

Remove from freezer, and stir frozen crystals into the center of the container with a fork.

Return the container to the freezer, and repeat the process every 30-45 minutes, stirring carefully each time, until you have a fully frozen container of crystallized granita.

***Serving note: if you make this the day before, you'll have to slightly thaw the container for half an hour or so on the counter, in order to be able to scrape the granita for serving.

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