CANTALOUPE AND BLACK PEPPER GRANITA
A grown-up shaved ice, with a welcome hit of spice from the pepper.
Provided by Susan Spungen
Categories Dessert Quick & Easy Frozen Dessert Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 4
Steps:
- Purée cantaloupe, sugar, Muscat, and 1/4 teaspoon pepper in a blender until smooth. Transfer to a shallow baking dish and freeze mixture until edges begin to set, about 30 minutes.
- Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours. Serve granita topped with coarsely ground pepper.
- Do ahead: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
CANTALOUPE AND MINT GRANITA
Provided by Giada De Laurentiis
Time 8h13m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
- 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 and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
- Use the tines of a fork to scrape the granita into chilled bowls and serve.
CANTALOUPE GRANITA
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 4 to 6 granitas
Number Of Ingredients 4
Steps:
- Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
- Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
- Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
- Store, covered in plastic wrap, until serving.
- Serve in pretty glasses with mint.
CANTALOUPE GRANITA
Bring a bit of Italy to your dinner table with a freezer dessert made from only four ingredients. Soymilk sets this granita apart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 10
Number Of Ingredients 4
Steps:
- Place all ingredients in blender or food processor. Cover; blend on high speed about 30 seconds or until smooth. Pour into 8- or 9-inch square glass baking dish.
- Freeze 30 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze 2 hours 30 minutes to 3 hours longer, stirring every 30 minutes, until firm.
- To serve, spoon into individual bowls.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 9 g, TransFat 0 g
CANTALOUPE GRANITA
Look for the ripest melon you can find; it should have a sweet fragrance and a firm exterior that yields slightly at the stem end. We like to serve the granita over wedges of cantaloupe for added melon flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Using a sharp knife, cut melon in half lengthwise. Remove seeds with a spoon, and discard. Slice off and discard skin and pale-green flesh. Cut melon into large chunks.
- Place in the bowl of a food processor fitted with the metal blade, and puree until smooth. Transfer to a nonreactive stainless steel bowl, and set aside.
- Combine sugar, lemon juice, and the water in a small saucepan. Cook over medium heat until mixture has thickened slightly. Remove from heat; let cool completely.
- Stir sugar syrup into melon puree; place in freezer, uncovered, until mixture is chunky, about 1 1/2 hours, whisking every 20 minutes to keep it from becoming too solid. To serve, divide among four shallow bowls.
CANTALOUPE WITH FETA AND BLACK PEPPER
Juicy melon makes a brilliant match for salty, tangy cheese. The riper the fruit, the better. Honeydew, canary, or Chanterais melons would also work well in this dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Number Of Ingredients 3
Steps:
- Sprinkle melon wedges with feta and season with pepper.
Nutrition Facts : Calories 49 g, Cholesterol 8 g, Fat 2 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 116 g
PEPPERY CANTALOUPE CUBES
I love sharing these two ingredient recipes, though this one may sound a little odd. I must admit when I heard a chef on TV say that freshly ground black pepper on sweet cantaloupe is exceptional, I was thinking more like- bizarre! But once you taste this, especially you cantaloupe lovers, you may never eat it any other way.
Provided by Christmas Carol
Categories Melons
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Divide cantaloupe cubes into 4 dessert bowls.
- Using pepper mill, grind freshly ground black pepper over cantaloupe to taste.
- Note; Be sure to use freshly ground black pepper- I'm not sure if regular pepper would have the same effect.
- A very ripe cantaloupe, the sweeter the better, works best.
MELON GRANITA
Cool and delicately flavored, this granita is an ideal dessert after a barbecue or other spicy meal. Plan ahead as you'll need to start 4½ or 5 hours before you plan to serve the granita. This untried recipe is from the May 28, 2006 edition of the Milwaukee Journal Sentinel and posted for Zaar World Tour II.
Provided by Debs Recipes
Categories Frozen Desserts
Time 20m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel, halve, and seed melons; cut into chunks and place in medium-sized bowl, reserving ½ cup of the melon chunks in another small container.
- To the reserved ½ cup of melon, add 2 tablespoons of the lemon juice; toss to coat; cover and refrigerate.
- To remaining larger bowl of melon, add sugar, remaining lemon juice, lemon zest, allspice, pepper (if using) and nutmeg; toss to mix; cover and marinate melon in refrigerator for 2-12 hours.
- Strain juices from larger bowl of melon chunks into a small saucepan; bring to a boil over high heat and cook 1 minute; remove from heat and cool to room temperature.
- Combine marinated melon chunks and reduced juices in a food processor or blender; puree until smooth; pour into a bowl, cover, and chill for 2 hours.
- Pour pureed and chilled mixture into ice cream freezer and freeze according to manufacturer's directions; serve topped with reserved diced melon and fresh mint sprigs.
- NOTE: The name "granita" comes from a Spanish word meaning small grain or, by association, granular texture.
Nutrition Facts : Calories 75, Fat 0.2, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 19.3, Fiber 0.9, Sugar 17.7, Protein 0.6
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- 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.
- Using a fork, scrape mixture to break up frozen portions. Freeze, scraping and breaking up every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours. Serve granita topped with coarsely ground pepper.
- DO AHEAD: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
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