Melon granita with mint
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This refreshing granita is made with melon pulp, whipped with mint syrup and lime juice. The latter two ingredients infuse the melon sweetness with a crisp flavor and aroma, perfect for the summer heat. To infuse the sugar syrup with a vibrant minty flavor, toss fresh mint leaves into the hot syrup and let them steep. No ice cream maker or molds are required for this frozen dessert. Freeze the mixture in a shallow container in the freezer, fluffing it occasionally with a fork. Serve the granita when it's fluffy and snow-like, garnished with a sprig of mint.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 10 sprigs of mint + leaves for serving
- 3 cups chopped melon
- 1/4 cup lime juice (from 2-3 limes)
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Cooking the dish according to the recipe:
- Combine the sugar and 3/4 cup water in a small saucepan and bring to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Remove from heat and add the mint, mashing it with a wooden spoon to coat it in the syrup. Let cool completely, then remove the mint with a slotted spoon and discard.
- Combine the mint syrup, melon, and lime juice in a blender and blend until smooth. Pour into an 18x27cm or 20x20cm metal baking dish.
- Freeze the melon and mint syrup mixture until ice crystals begin to form around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, breaking up any large chunks. Continue freezing, scraping every 30 minutes or so, until the granita is completely frozen, 3-4 hours. Divide among chilled bowls and garnish with mint leaves.
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