A refreshing treat, this granita is both sweet and savory. The tarragon and lemon peel add an unexpected and aromatic twist to this delicious dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • To prepare the tarragon syrup: in a small saucepan, combine sugar and the water. Bring to boiling, stirring to dissolve the sugar. Remove saucepan from heat; stir in 1 tablespoon of the tarragon. Let mixture stand for 5 minutes; strain through a fine-mesh sieve. Discard solids. Set aside.

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  • To prepare the granita: Place cantaloupe in a food processor or blender; cover and process or blend until smooth. Add the tarragon syrup, the remaining 1 tablespoon tarragon, the finely shredded lemon peel, and lemon juice. Cover and process or blend to combine.

  • Pour cantaloupe mixture into a 2-quart baking dish or shallow freezer container. Cover with foil and freeze about 3 hours or until nearly firm, scraping every hour with the tines of a fork so the mixture freezes into coarse crystals.

  • To serve, scrape the granita with a fork; scoop into dessert dishes. If desired, garnish with lemon peel twists.

Tips

Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

45 calories; 0.1 g total fat; 10 mg sodium. 162 mg potassium; 11.4 g carbohydrates; 0.6 g fiber; 11 g sugar; 0.5 g protein; 1998 IU vitamin a iu; 24 mg vitamin c; 14 mcg folate; 7 mg calcium; 8 mg magnesium;