Best 4 Creamy Melon Granita Recipes
Indulge in the refreshing symphony of flavors with our creamy melon granita recipe collection. These frozen treats, crafted with the essence of summer melons, offer a delightful balance of sweetness and tang. Dive into the vibrant flavors of watermelon, cantaloupe, and honeydew, each transformed into a cool and creamy sensation. Our recipes cater to various dietary preferences, including vegan and gluten-free options, ensuring everyone can savor the goodness of these icy delights. Embark on a culinary journey as we guide you through the simple steps of creating these refreshing granitas, perfect for beating the heat and satisfying your sweet cravings.
Here are our top 4 tried and tested recipes!
MELON GRANITAS
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
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
CREAMY MELON GRANITA
Icy melon milk granita is an easy make-ahead treat for a hot summer day. (No need to scrape our sherbet-like mixture every 30 minutes, as with most granitas -- just rake it once at the end for the right consistency.)
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a food processor or blender, combine melon with condensed milk, lime or lemon juice, and salt. Puree until smooth. Transfer to an 8-inch square baking dish; freeze until firm. Before serving, scrape with a fork until it has the texture of shaved ice.
CHARENTAIS GRANITA WITH CHANTILLY CREAM
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Provided by Lora Zarubin
Categories Food Processor Fruit Dessert Freeze/Chill Cocktail Party Vegetarian Mother's Day Wedding Melon Summer Anniversary Birthday Shower Engagement Party Party Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Place sugar, 1/2 cup water, and orange peel in small saucepan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. Pour into 8x8x2-inch metal pan and cool.
- Puree melon in processor until smooth but some texture remains. Measure scant 2 cups melon puree and add to syrup in pan. Whisk to blend. Freeze mixture until thoroughly frozen, about 4 hours, stirring with fork every 1 1/2 hours. Cover and keep frozen.
- Using electric mixer, beat cream and sugar in medium bowl until peaks form. Using fork, scrape granita into icy flakes. Spoon 2 rounded tablespoons granita into each of 6 glasses. Top granita with 1 rounded tablespoon whipped cream. Repeat layering with granita and whipped cream. Garnish with mint sprigs, if desired, and serve immediately.
MELON GRANITA
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
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
Tips:
- Choose ripe, flavorful melons for the best results.
- Use a blender or food processor to puree the melon until it is smooth.
- If you don't have a blender or food processor, you can mash the melon with a fork or potato masher.
- Add the sugar and lemon juice to the melon puree and stir until the sugar has dissolved.
- Pour the mixture into a shallow dish and freeze for at least 4 hours, or overnight.
- Every hour or so, use a fork to scrape the frozen mixture, breaking it up into small crystals.
- Once the mixture is frozen, serve immediately or store in the freezer for up to 2 weeks.
Conclusion:
Creamy melon granita is a refreshing and delicious summer dessert that is easy to make. With just a few simple ingredients, you can create a delightful treat that will cool you down on a hot day. Whether you are serving it as a light dessert or a refreshing snack, creamy melon granita is sure to please everyone. So next time you have a craving for something sweet and refreshing, give this recipe a try!
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