Best Melon With Basil Lime Granita Recipes

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MELON WITH BASIL-LIME GRANITA



Melon with Basil-Lime Granita image

After such a substantial meal, you'll want to keep things light for dessert. A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita. Don’t worry if the granita melts faster than you expect-it will slump into a lovely sauce over the fruit.

Provided by Kay Chun

Categories     Food Processor     Low Fat     Vegetarian     Frozen Dessert     Cantaloupe     Honeydew     Basil     Healthy     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

3 cups water
2/3 cup plus 1 tablespoon sugar, divided
1 1/2 cups packed basil leaves
1/2 cup fresh lime juice, divided
1 ripe cantaloupe
1 ripe honeydew
1/4 cup mint leaves

Steps:

  • Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
  • Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
  • Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
  • One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
  • Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

WATERMELON GRANITA



Watermelon Granita image

A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It's also a perfect midafternoon cooler for a vacation house full of children.

Provided by Mark Bittman

Categories     easy, dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 3

1 pound watermelon
2 tablespoons sugar
2 tablespoons lemon juice

Steps:

  • Cut about 1 pound watermelon into small chunks (discarding the rind), and freeze them. When they're frozen, put them in a blender with 2 tablespoons sugar and 2 tablespoons lemon juice, and blend until the mixture liquefies. Pour the mixture into a shallow glass or ceramic pan, and freeze for about 2 hours, breaking up the ice crystals with a fork every 30 minutes or so. It should be slushy and crunchy.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 7 grams

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