January 7, 2011
Welcome to a new year filled with healthy recipes for prevention! 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.
8 servings, about 3/4 cup granita & 1/4 cup fruit each | Active Time: 10 minutes | Total Time: 4 1/2 hours (including freezing time)
• 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
1. 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.
2. 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.
3. 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.
4. 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.
Per serving : 66 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 1 g Protein; 2 g Fiber; 17 mg Sodium; 277 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 fruit
Tips & Notes
• Make Ahead Tip: Freeze for up to 1 week. Remove about 20 minutes before serving to soften slightly.