Melon & Apple Granita
From EatingWell: July/August 2009
This granita uses sweet ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. Berries look beautiful on top; or if you can find fresh figs, add them. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or orange honeydew.
- 4 cups cubed ripe melon
- 1 cup unsweetened apple juice
- 1/4 cup lime juice
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Fresh mint leaves, for garnish
- Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.
- Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.
- Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.
- Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.
Tips & Notes
- Make Ahead Tip: Freeze for up to 1 week. Remove about 20 minutes before serving to soften slightly.
Per serving: 66 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 1 g protein; 2 g fiber; 17 mg sodium; 277 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value).
Carbohydrate Servings: 1
Exchanges: 1 fruit
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- Ease of Preparation
- Type of Dish
- Desserts, fruit
- Preparation/ Technique
- July/August 2009