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Melon Granita Trio

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  • Servings: 6 servings

In Mexico, fruit often gets sprinkled with salt and chile powder and eaten as a snack. Michel Algazi and Roni Goldbert, the founders of Palapa Azul, a company that sells fruit bars, sorbet and ice cream, grew up eating these spicy-sweet treats. Their watermelon, honeydew and cantaloupe granitas, accented with cinnamon and cayenne, recall that childhood favorite.

 

 

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KEY: Spring, Summer, Last Bite, Barbecue/Cookout, Easter, Father's Day, Graduation Party, Kids' Party, Mother's Day, Mexican, Desserts, Ice Cream & Sorbet, Healthy, Make Ahead

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Ingredients

watermelon granita
  • 2 1/2 cups watermelon chunks, seeded
  • 1/4 cup sugar
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon cayenne (optional)
honeydew granita
  • 1/2 cup plus 2 tablespoons water
  • 1/4 cup sugar
  • 2 1/2 cups honeydew chunks
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon cinnamon
canteloupe granita
  • 1/2 cup plus 2 tablespoons water
  • 1/4 cup sugar
  • 2 1/2 cups cantaloupe chunks
  • 1 tablespoon fresh lemon juice

How to make this recipe

  1. In a blender, puree the watermelon with the sugar, lime juice and cayenne, if using. Pour the puree into a shallow plastic container and freeze until frozen around the edges and slushy in the center, about 30 minutes.
  2. In a small saucepan, stir the water and sugar over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the honeydew and lemon juice and cinnamon, if using, and puree. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.
  3. In a small saucepan, combine the water and sugar and stir over low heat just until the sugar melts. Let cool, then transfer the syrup to a blender. Add the cantaloupe and lemon juice and puree until smooth. Transfer the puree to a shallow plastic container and freeze until frozen around the edges and slushy, about 30 minutes.
  4. Using a fork, stir the granitas every 20 minutes or so, until they're completely frozen into a mass of fluffy icy shards, about 1 1/2 hours. Just before serving, fluff each granita. Scoop into bowls and serve. If the granitas become solid, chop into chunks and puree until fluffy.

Notes

One Serving 166 cal, 0.5 gmm fat, 0 gm sat fat, 42 gm carbohydrates, 1.5 gm fiber.

Contributed By Photo © Quentin Bacon Published August 2006

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