Melon Basil Granita
Melon Basil Granita
About this Recipe
When overrun with summer melons, make granita. Pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.
Melons like cantaloupe and honeydew offer plenty of vitamin C, a key component in collagen production for healthy skin. And with their high water content, melons help keep you hydrated — which gives your heart an assist when it comes to pumping blood.
4 to 6 Servings
- 1 lb (450 g) peeled and deseeded cantaloupe and/or honeydew melon, cut into chunks
- 12 basil leaves
- 2 Tbsp (30 ml) maple syrup
- 1 Tbsp (15 ml) Meyer lemon juice
- 1/4 tsp salt
Step 1Put the chunks of melon in the bowl of a food processor along with the basil, maple syrup, lemon juice, and salt. Pulse until pureed. Taste and adjust the maple syrup, Meyer lemon juice, and salt as desired.
Step 2Push the puree through a strainer, using a spatula or the back of a wooden spoon. You should be able to get most of the fruit through the strainer, about 1 1/2 cups of strained puree/liquid. Pour it into a shallow freezer-safe container such as a baking dish (ideally, you want the puree to come up the sides of the container only 1 or 2 inches). Cover and transfer it to the freezer.
Step 3Once the purée is frozen around the edges but still liquidy in the center, about 45 minutes, scrape the edges with a fork and stir the mixture. Return the granita to the freezer. Repeat this a few times, and as the granita freezes, scrape the icy purée with the tines of a fork so that the crystals are separated and the mixture is fluffy. Serve in small bowls.
Substitutions: Swap out the cantaloupe and honeydew for watermelon, the basil for mint, and the lemon juice for lime juice
Try It With: Serve with fruit such as trimmed strawberries or figs — or more melon
Zero Waste: The fruit solids from the strainer can be used in smoothies or fermented drinks like tepacher
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