JUAN CANARY GRANITE
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 5h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds. Add the melon and stir thoroughly. Macerate for 1 hour, refrigerated.
- Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve. Discard the solids.
- Add the remaining teaspoon of minced coriander to the liquid and stir. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 29 milligrams, Sugar 39 grams
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