Montreal Melon Granita
Granita is one of the simplest and most refreshing ways to enjoy ripe summer melon. Traditionally made by slowly freezing and scraping sweetened fruit purée into delicate ice crystals, this old-fashioned Italian dessert falls somewhere between sorbet and shaved ice. While true Montreal Melons remain difficult to find, this recipe works beautifully with cantaloupe or honeydew as well. What those melons lack, however, is the faint nutmeg-like fragrance that made the legendary Montreal Melon famous.
Recipe makes about 12 servings
Whatcha Need
- 2 pounds Montreal Melon, cut into 1-inch cubes
- ¼ cup fresh squeezed orange juice
- ¼ cup granulated sugar
- ¼ cup DeKuyper Melon Schnapps liqueur
- 1 tablespoon fresh squeezed lemon juice
Whatcha Do
- Place a 9 x 13-inch non-corrosive baking dish in the freezer to chill.
- In a blender, purée the Montreal melon, orange juice, sugar, melon schnapps, and lemon juice until smooth. Taste for sweetness and flavor, adjusting with additional sugar or schnapps if desired.
- Pour the mixture into the chilled baking dish and place in the freezer.
- After 30 minutes, remove the dish from the freezer and use a fork to scape the partially frozen mixture to break it into small icy flakes. Return dish to freezer.
- Repeat the scraping process every 30 minutes for the next 3 to 4 hours, or until the mixture is completely frozen and has the texture of coarse shaved ice.
- Serve in chilled dessert dishes garnished with a sprig of fresh mint.
