Cantaloupe-Tarragon Granita

Cantaloupe-Tarragon Granita

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • ¼ cup sugar (see Tip)
  • ¼ cup water
  • 2 tablespoons snipped fresh tarragon leaves
  • 1 small ripe cantaloupe (about 1 pound), peeled, seeded, and cut up (about 4 cups)
  • 1 teaspoon finely shredded lemon peel
  • 2 tablespoons lemon juice
  • 1 Lemon peel twists (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. To serve, scrape the granita with a fork; scoop into dessert dishes. If desired, garnish with lemon peel twists.
  • Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 45 calories; 0 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 11 g sugars; 1,998 IU vitamin A; 24 mg vitamin C; 7 mg calcium; 0 mg iron; 10 mg sodium; 162 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, ½ other carb

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