Melon Basil Granita
Melon Basil Granita
About this Recipe
When overrun with summer melons, make granita. Pick the ripest melons — the juicier, the better. Add basil for its herbal-sweet aroma and a little maple syrup to make it dessert-worthy.
The Benefits
The Benefits: Melons like cantaloupe and honeydew offer plenty of vitamin C, a key component in collagen production for healthy skin. And with their high water content, melons help keep you hydrated — which gives your heart an assist when it comes to pumping blood.
Ingredients
Serves 4 to 6
- 1 lb (450 g) peeled and deseeded cantaloupe and/or honeydew melon, cut into chunks
- 12 basil leaves
- 2 Tbsp (30 ml) maple syrup
- 1 Tbsp (15 ml) Meyer lemon juice
- 1/4 tsp salt
Directions
-
Step 1
Put the chunks of melon in the bowl of a food processor along with the basil, maple syrup, lemon juice, and salt. Pulse until pureed. Taste and adjust the maple syrup, Meyer lemon juice, and salt as desired. -
Step 2
Push the puree through a strainer, using a spatula or the back of a wooden spoon. You should be able to get most of the fruit through the strainer, about 1 1/2 cups of strained puree/liquid. Pour it into a shallow freezer-safe container such as a baking dish (ideally, you want the puree to come up the sides of the container only 1 or 2 inches). Cover and transfer it to the freezer. -
Step 3
Once the purée is frozen around the edges but still liquidy in the center, about 45 minutes, scrape the edges with a fork and stir the mixture. Return the granita to the freezer. Repeat this a few times, and as the granita freezes, scrape the icy purée with the tines of a fork so that the crystals are separated and the mixture is fluffy. Serve in small bowls.
Substitutions: Swap out the cantaloupe and honeydew for watermelon, the basil for mint, and the lemon juice for lime juice
Try It With: Serve with fruit such as trimmed strawberries or figs — or more melon
Zero Waste: The fruit solids from the strainer can be used in smoothies or fermented drinks like tepacher
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About the author
Betty Hallock
Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.
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