Best Melon Soup And Red Wine Granita Recipes

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RED WINE GRANITA



Red Wine Granita image

If you've got a couple of cups of red wine left over, why not transform it into something delicious and different, like my granita? Enhanced with a mixed berry simple syrup, this fruity dessert is oh-so refreshing and great to keep in the freezer when you have a hankering for something sweet.

Provided by Kardea Brown

Categories     dessert

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 4

One 16-ounce package frozen mixed berries
1/2 cup sugar
2 cups red wine, such as Pinot Noir
Mint leaves and fresh berries, for garnish

Steps:

  • Combine the frozen berries, sugar and 1/2 cup water in a small saucepan. Bring to a boil. Cook until the sugar dissolves, about 1 minute. Puree in a food processor and strain through a fine wire-mesh strainer, pressing the fruit with a wooden spoon to release the juices. Let cool. (Or place over an ice water bath to cool quickly.)
  • Combine the syrup with the wine in a bowl. Pour into a 9-inch square metal pan. Freeze, scraping the mixture occasionally with a fork to create ice crystals, until firm, 4 to 6 hours. Spoon the granita into serving glasses and garnish with mint and fresh berries.

MELON GRANITAS



Melon Granitas image

When the temperature soars, these chilly sweets will provide cool relief (and lots of smiles).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Number Of Ingredients 2

1/2 cup sugar
1 honeydew melon (about 5 pounds) or 2 cantaloupes (3 pounds each)

Steps:

  • In a small saucepan over medium-high heat, heat sugar with 2 tablespoons water, stirring occasionally, until dissolved, 1 to 2 minutes; set aside.
  • Peel, seed, and coarsely chop melon. In a food processor, puree melon with sugar syrup until smooth (to yield about 6 cups); pour into a large, shallow dish.
  • Freeze, stirring and breaking up crystals with a fork every 30 minutes, until entire mixture is frozen and crystallized, about 3 hours.

Nutrition Facts : Calories 148 g, Protein 1 g

MELON OR WATERMELON GRANITA



Melon or Watermelon Granita image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 4

1/4 cup of sugar
Lemon juice
4 1/2 cups melon or watermelon juice
1/4 cup melon flavored liqueur

Steps:

  • Add sugar and lemon to melon or watermelon juice, to correct flavor. Add liqueur.
  • Pour mixture into shallow hotel 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.

MELON SOUP



Melon Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h15m

Yield 8 to 10 cups

Number Of Ingredients 10

2 Crenshaw melons, roughly chopped into 1 to 1 1/2-inch cubes
1/4 cup lemon juice
1/4 cup white sugar
3/4 cup honey
Gray salt
2 tablespoons fresh mint leaves
1 cup yogurt
3 tablespoons grappa
10 crostini bread sticks, accompaniment
10 thin slices prosciutto, accompaniment

Steps:

  • Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

MELON SOUP AND RED WINE GRANITA



Melon Soup and Red Wine Granita image

This distinctive recipe, brought to us by chef Raymond Blanc, owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, offers an elegant and delicious way to put fresh cantaloupe to good use.Look for a cantaloupe with the least amount of green on its net-patterned shell. When you compare two melons, the juicier one will be heavier and its seeds will rattle audibly when the melon is shaken. In preparing the granita, Raymond uses fructose rather than sugar; the flavor is identical, but fructose contains about half the calories.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Serves 4

Number Of Ingredients 5

1 very large, very ripe cantaloupe, well washed
5 tablespoons fructose or sugar
Freshly squeezed juice of 1 lime
8 fresh mint leaves, finely sliced
Red Wine Granita Red Wine Granita

Steps:

  • Peel melon, and finely chop the skin. Slice the melon in half, removing seeds and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups water and fructose or sugar. Bring mixture to a boil, skimming the foam off the surface, and simmer for 15 minutes.
  • Cut the melon flesh into thin slices, and place in a large bowl; set aside. Pour seed mixture through a sieve lined with cheesecloth placed over the melon slices, and set aside to cool. When cool, add lime juice and mint. Spoon red-wine granita over the top, and serve immediately.

RED WINE GRANITA



Red Wine Granita image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

1 1/4 cups red wine
1/3 cup (80 grams) fructose
Zest of 1 lemon
Zest of 1 orange

Steps:

  • Combine wine and fructose in a medium saucepan. Bring to a boil, and add the zests. Simmer for 2 minutes; strain, and transfer to a 9-inch Pyrex pie plate. Freeze until firm, about 4 hours.

RED WINE GRANITA



Red Wine Granita image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 3

1 cup honey
1 cup water
1 bottle red wine

Steps:

  • Place a 9" x 13" metal baking pan in the freezer for 2 hours to pre-chill. Dissolve honey in water in a saucepan over medium heat. Remove from heat and allow to cool completely. Combine honey mixture and wine in baking pan and return it to the freezer. Freeze, stirring and scraping frozen parts every 30 minutes to create ice crystals. You want a slushy, snow cone texture, not a solid freeze. Spoon into dessert cups.

MELON GRANITA



Melon Granita image

Cool and delicately flavored, this granita is an ideal dessert after a barbecue or other spicy meal. Plan ahead as you'll need to start 4½ or 5 hours before you plan to serve the granita. This untried recipe is from the May 28, 2006 edition of the Milwaukee Journal Sentinel and posted for Zaar World Tour II.

Provided by Debs Recipes

Categories     Frozen Desserts

Time 20m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 8

2 lbs cantaloupe or 2 lbs persian melon
3 1/2 tablespoons lemon juice (divided)
1/3 cup sugar
1 lemon, zest of, grated
1/4 teaspoon ground allspice
1/4 teaspoon fresh ground black pepper (optional)
1 pinch ground nutmeg
fresh mint sprig, garnish (optional)

Steps:

  • Peel, halve, and seed melons; cut into chunks and place in medium-sized bowl, reserving ½ cup of the melon chunks in another small container.
  • To the reserved ½ cup of melon, add 2 tablespoons of the lemon juice; toss to coat; cover and refrigerate.
  • To remaining larger bowl of melon, add sugar, remaining lemon juice, lemon zest, allspice, pepper (if using) and nutmeg; toss to mix; cover and marinate melon in refrigerator for 2-12 hours.
  • Strain juices from larger bowl of melon chunks into a small saucepan; bring to a boil over high heat and cook 1 minute; remove from heat and cool to room temperature.
  • Combine marinated melon chunks and reduced juices in a food processor or blender; puree until smooth; pour into a bowl, cover, and chill for 2 hours.
  • Pour pureed and chilled mixture into ice cream freezer and freeze according to manufacturer's directions; serve topped with reserved diced melon and fresh mint sprigs.
  • NOTE: The name "granita" comes from a Spanish word meaning small grain or, by association, granular texture.

Nutrition Facts : Calories 75, Fat 0.2, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 19.3, Fiber 0.9, Sugar 17.7, Protein 0.6

MELON GRANITA



Melon granita image

Cool off with this refreshing dessert

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 45m

Number Of Ingredients 4

100g caster sugar
1 vanilla pod , split lengthways
2 very ripe charentais (orange-fleshed) melons
juice of half a lemon

Steps:

  • Tip the sugar and 125ml/4fl oz water into a saucepan. Scrape in the vanilla seeds and put in the pod as well, then heat gently until the sugar has dissolved. Bring to the boil and boil for 6-8 minutes to make a sugar syrup. Leave to cool and remove the vanilla pod.
  • Halve the melons, scoop out and discard the seeds, then scoop the flesh onto a board and chop to a slush with a sharp knife (or you can do this in a food processor). Mix the sugar syrup and melon slush together with the lemon juice in a large shallow baking dish. Freeze uncovered for about 1 hour until crystals form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals form again. Stir and refreeze as often as you can (say every half an hour or so) until the granita is frozen all over - this should take about 3 hours. Fork it up roughly when you serve it.

Nutrition Facts : Calories 69 calories, Carbohydrate 18 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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