Pin on Granitas for a balmy Summer's evening.
The frozen blend of melon, sugar and lime has an incredibly refreshing, subtly sweet taste with the perfect punch of citrus. By Kara and Marni Powers Served in a simple or ornate bowl, the icy treat is a terrific impromptu dessert for guests and is sure to cool you down in any heatwave.
Cantaloupe Granita Jessica's Dinner Party
In a blender place 1/2 of the frozen cantaloupe chunks, 1/2 C water and 1.5 tablespoons maple syrup. Blend until smooth. Repeat with remaining granita ingredients. Combine both batches of cantaloupe in a freezer safe airtight container. Place in freezer overnight. Once froze set out on counter for 30 minutes. Using a fork grate the cantaloupe.
Cantaloupe Granita Recipe Leite's Culinaria
Instructions. Line a 8x8 baking tray or a baking sheet with parchment paper and set aside. Add cantaloupe chunks, maple syrup and lime juice to a food processor or high speed blender. Blend until completely smooth. Next add mint leaves and pulse to blend (leave mint leaves as chunky as you'd like). Taste your mixture and adjust sweetness to taste.
Cantaloupe Granita This Healthy Table
This Cantaloupe Granita, an Italian frozen dessert, is a simple and refreshing way to use ripe in-season cantaloupe. Granita is an Italian frozen dessert - grainier than sorbet and more like soft snow cone texture. To make a melon granita, you don't need any special equipment - just a ripe melon, a bit of sweetener, and whatever flavors.
Soupedup Garden Cantaloupe Granita & Caramel Cream Parfait
In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves.
Apron and Sneakers Cooking & Traveling in Italy and Beyond
Purée all ingredients in a blender until smooth, then pour into a 13- by 9-inch metal pan and freeze until mixture becomes a firm slush, at least 40 minutes. Scrape with a fork and serve in.
CARDAMOM LIME CANTALOUPE GRANITA. Kale & Caramel
Pour the mixture into a 13-by-9-inch metal pan and freeze until the mixture becomes a firm slush. This will take approximately 1- 1 1/2 hours. Scrape the granita with a fork until the ice crystals are broken up and can be scooped into chilled glasses to serve. Garnish with optional Sweet & Salty Pistachio Brittle.
Cantaloupe Granita Jessica's Dinner Party
Make the granita base In a food processor, combine the cantaloupe, lemon juice and sugar syrup. Pulse a few times until the cantaloupe is broken up and then process until a smooth puree forms, about 1 minute. Freeze the granita Pour the cantaloupe mixture into a 9-inch square stainless-steel pan or heavy glass dish.
Cantaloupe granita met munt Culinea.nl;
Peel, seed and dice cantaloupe; Place cantaloupe into blender and close lid, double check lid; Add simple syrup; Pulse until it starts to "grab" the ingredients; Turn to high and blend for 30 seconds or until smooth; Place granita mix into a large pan with lip; Place in freezer and freeze for 30 minutes; Remove and stir granita to start.
Cantaloupe Granita
Pour the fruit into a medium bowl and add the salt. Remove the mint leaves from the syrup. Add the syrup to the pureed fruit and mix well. Pour the cantaloupe mixture into a pre-chilled 7 by 12.
CantaloupeBasil Granita
Remove the cantaloupe seeds and scoop out all the flesh. Blend the Ingredients. Blend the cantaloupe, water, and sugar together till they're fully combined (smoothie consistency). Freeze. Freeze the granita for at least two hours or until it's icy and holding shape. Break up the ice.
Cantaloupe Granita Traditionally Modern Food
Ripe Cantaloupe - 2 cups (peeled, deseeded and cut into chunks)Lemon Juice - 2 tspSugar - 4 tbsp In a blender, add cantaloupe, sugar and lime juice and blend into a pureeImagePut in a wide bowl and freeze.
Cantaloupe Granita This Healthy Table
Preparation. Purée cantaloupe in processor; transfer to large bowl. Add remaining ingredients; stir to dissolve sugar. Pour mixture into 9-inch square metal baking pan. Freeze mixture until.
Cantaloupe Granita with Lime and Mint (vegan, refined sugar free
Step 4. Stir the sugar syrup into the melon puree; place in the freezer, uncovered, until the mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To.
Cantaloupe Raspberry Granita
Step 1. Purée cantaloupe, sugar, Muscat, and ¼ tsp. pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
Cantaloupe Granita Recipe, How to make Melon Granita Musk Melon
Cantaloupe Granita Recipe Ingredients: 1 ripe cantaloupe, seeded, rind trimmed off, and cut in chunks 2 tbsp lemon juice 2 tbsp water 1/4 c. sugar - you could halve this amount if you want less sugar, or substitute your favorite sweetner Optional: fresh chopped mint, basil, or tarragon
