Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cantaloupe granita. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Cantaloupe Granita is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Cantaloupe Granita is something which I’ve loved my entire life.
Preparation Purée all ingredients in a blender until smooth. Catherine Smart shows us a refreshing dessert– cantaloupe granita with lime. Video by Taylor de Lench and Alex Lancial
To get started with this recipe, we have to prepare a few components. You can cook cantaloupe granita using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cantaloupe Granita:
- Get 4 cups peeled and coarsely chopped cantaloupe (about 1 whole medium melon)
- Take 1/2 cup sugar (or so, to taste)
- Make ready 1 pinch kosher salt (up to 1/8 teaspoon)
- Prepare 1-2 Tablespoons lemon or lime juice
- Prepare 2 cups ice cubes
Place cantaloupe in a food processor or blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Make the granita base In a food processor, combine the cantaloupe, lemon juice and sugar syrup. This refreshing and slightly sweet cantaloupe granita topped with crunchy candied pistachios is the perfect thing on a hot summer day.
Steps to make Cantaloupe Granita:
- Puree all ingredients in a blender until smooth. I like to do this in 2 batches, halving the amounts for each batch, so I don't overcrowd the blender cup.
- Pour mixture into a freezer safe 9 x 13 dish (baking dish or Pyrex work) and place in the freezer uncovered.
- Stir the mixture every 30 minutes as the crystals form, for 3.5 to 4 hours, making sure to scrape down the sides and mix that portion in as well. When the granita is completely crystallized (there is no mixture pooling on the sides uncrystallized), it is ready to serve. You don't want to keep stirring at this point because you might break the crystals down too fine and create blocks. You can keep the granita in the freezer in this state for up to 2 hours before serving.
- Spoon into your serving dish, garnish as desired, and enjoy! :)
This cantaloupe granita is a refreshing addition to our summer. A true fresh cantaloupe flavor makes this granita deliciously refreshing. Granitas are most commonly enjoyed for breakfast in Sicily, using lemon, coffee, mulberry, and almond. Cantaloupes are very nutritious fruits that act as a natural diuretic. Cantaloupe-Tarragon Granita. this link is to an external site that may or may not meet accessibility guidelines.
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