Summer Melon with Basil-Mint Granita

Summer Melon with Basil-Mint Granita

Info

Rating
Calories
159.0
Protein
2.0
Sodium
33.0

Description

Use any combination of ripe melons that you can find. Charentais (or Cavaillon), delicious French melons with orange flesh, are at farmers' markets now, while Galia (sweet and aromatic, similar to honeydew) and Sharlyn (a white-fleshed variety that tastes like a combination of honeydew and cantaloupe) are increasingly available at supermarkets.

Ingredients

3/4 cup plus 2 tablespoons sugar
3/4 cup chopped fresh mint leaves
3/4 cup chopped fresh basil leaves
2 tablespoons grated lime peel
1 1/2 cups fresh lime juice
1 1/4 cups water
3 small melons, halved lengthwise, seeded, each half cut into 8 wedges (about 3/4 inch wide), peeled
2 tablespoons thinly sliced fresh mint leaves plus 8 fresh sprigs for garnish

Directions

  1. Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
  2. Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.

Tags

    Dessert Freeze/Chill Wheat/Gluten-Free Melon Mint Basil Summer Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
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