Cantaloupe Granita
As I am sitting here eating some lackluster cantaloupe, I am reminded to share my Cantaloupe Granita recipe, which is a super easy way to make something cooling and delicious from fruit that may have decent flavor but lacks sweetness.
There are lots of granita recipes out there, and many are much more involved, but I adapted this super simple and easy recipe from epicurious because it's easily modified to add any additional flavorings (such as mint or freshly cracked black pepper), and it's easily doubled in case you want more servings or would like to use the granita as a base for the most delicious cocktails. Actually, you can modify it to use all kinds of yummy fruit - strawberries, peaches, and plums, for example.
As coarse as the crystals look in this pic, underneath, you end up with a superfine and flavorful slush that makes for an elegant and refreshing warm weather dessert or palate cleanser.
Sometimes I eat through half of mine and then give it a light shot of tequila or rum, and that is also lovely. :)
Cantaloupe Granita
As I am sitting here eating some lackluster cantaloupe, I am reminded to share my Cantaloupe Granita recipe, which is a super easy way to make something cooling and delicious from fruit that may have decent flavor but lacks sweetness.
There are lots of granita recipes out there, and many are much more involved, but I adapted this super simple and easy recipe from epicurious because it's easily modified to add any additional flavorings (such as mint or freshly cracked black pepper), and it's easily doubled in case you want more servings or would like to use the granita as a base for the most delicious cocktails. Actually, you can modify it to use all kinds of yummy fruit - strawberries, peaches, and plums, for example.
As coarse as the crystals look in this pic, underneath, you end up with a superfine and flavorful slush that makes for an elegant and refreshing warm weather dessert or palate cleanser.
Sometimes I eat through half of mine and then give it a light shot of tequila or rum, and that is also lovely. :)
Cooking Instructions
- 1
Puree all ingredients in a blender until smooth. I like to do this in 2 batches, halving the amounts for each batch, so I don't overcrowd the blender cup.
- 2
Pour mixture into a freezer safe 9 x 13 dish (baking dish or Pyrex work) and place in the freezer uncovered.
- 3
Stir the mixture every 30 minutes as the crystals form, for 3.5 to 4 hours, making sure to scrape down the sides and mix that portion in as well. When the granita is completely crystallized (there is no mixture pooling on the sides uncrystallized), it is ready to serve. You don't want to keep stirring at this point because you might break the crystals down too fine and create blocks. You can keep the granita in the freezer in this state for up to 2 hours before serving.
- 4
Spoon into your serving dish, garnish as desired, and enjoy! :)
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