Melon Granita Recipe - Cooking Index
Melon Granita Recipe - Cooking Index
This is a really refreshing intermezzo or palate cleanser to be served between courses. By scraping the ice, rather than preparing a classic sorbet or sherbert, you get a texture that's crunchy but melts almost immediately you taste it. In the summer it makes a great dessert all by itself.
Courses: Dessert| 4 1/2 cups | 1066ml | Honeydew melon or watermelon juice |
| 1/4 cup | 49g / 1.7oz | Sugar - or to taste |
| Lemon juice - to taste | ||
| 1/4 cup | 59ml | Midori liqueur |
Add sugar and lemon to melon or watermelon juice to correct flavor. Add Midori liqueur.
Pour mixture into one or two shallow baking pans to a depth of approximately 1/4 inch. Place in freezer. (If you pour any deeper, ice crystals will not form properly).
When you see a layer of ice on the surface, scrape to break it up and put pan back in freezer. Continue this process until completely frozen. Final product should look like sequins.
Place a scoop of granita into a solid wine glass or a classic martini glass and serve immediately.
This recipe yields 6 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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