Substances
1 sm
cantaloupe
2 to 4 tablespoons granulated sugar, to style
1 tbsp
lime or lemon juice
Huge pinch flaky salt, plus extra for serving
Finest-quality extra-virgin olive oil, for serving
It’s shockingly straightforward to show a ripe cantaloupe into a chilly, refreshing granita: merely mix melon chunks with sugar, salt, and a squeeze of lime earlier than freezing. Each half hour, rake the juice with a fork to interrupt up any massive ice crystals, leading to a fluffy, snow-cone-like texture. Serve with an additional sprinkle of flaky salt and a drizzle of your greatest olive oil for a easy dessert that’s each elegant and completely refreshing.
Instructions
- Minimize the cantaloupe in half and scoop out the seeds. Use a melon baller to take away all the flesh and switch it into the cup of a high-speed blender. Add the sugar, lime juice, and salt, then mix on excessive velocity till easy, about 30 seconds.
- Pour the melon juice into a big, shallow, freezer-safe dish (similar to a 9-by-13-inch Pyrex pan) and place it within the freezer. After half-hour, take away the dish from the freezer and scrape the combination with a fork to interrupt up any massive ice crystals which have fashioned. Repeat each half-hour till the combination is almost frozen and no liquid stays within the dish, about 2 ½ hours. Serve with an non-obligatory sprinkle of flaky salt and a drizzle of olive oil.
Zola Gregory
Zola Gregory is a author and recipe developer primarily based in Seattle. Having beforehand labored as a pastry chef and baker, she now enjoys serving to others discover success in their very own kitchens by means of her tales, recipes, and baking lessons.
