Cantaloupe-Tarragon Granita |
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| Ingredients: | ||||||||||||||||||||||||||
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1/4 cup sugar 1/4 cup water 2 tablespoons snipped fresh tarragon leaves 1 small, ripe cantaloupe (about 1 pound), peeled, seeded, and cut up (about 4 cups) 1 teaspoon finely shredded lemon peel 2 tablespoons lemon juice Lemon peel twists (optional) |
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| Preparation: | ||||||||||||||||||||||||||
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For tarragon syrup: In a small saucepan, combine sugar and the water. Bring to boiling, stirring to dissolve the sugar. Remove saucepan from heat; stir in 1 tablespoon of the tarragon. Let mixture stand for 5 minutes; strain through a fine-mesh sieve. Discard solids. Place cantaloupe in a food processor or blender; cover and process or blend until smooth. Add the tarragon syrup, the remaining 1 tablespoon tarragon, the finely shredded lemon peel, and lemon juice. Cover and process or blend to combine. Pour cantaloupe mixture into a 2-quart baking dish or shallow freezer container. Cover and freeze about 3 hours or until nearly firm, scraping every hour with the tines of a fork so the mixture freezes into coarse crystals. To serve, scrape the granita with a fork; scoop into dessert dishes. If desired, garnish with lemon peel twists. |
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