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Melon Granita

The first time I ever ate a cantaloupe was at a Bob's Big Boy, where my mother took us to eat an American breakfast. Having just arrived from Japan, I didn't know what to order. Then I saw the reflection ... Read more

Total time: 2 hours and 20 minutes | Serves 6
  • 4 cups Casaba or any ripe yellow melon
  • 1/2 cup (about 1/4 pound) red currants, stems discarded
  • 1 to 1 1/4 cups sugar, depending on the sweetness of the melon
  • Juice of 1/2 lemon
  • Mint sprigs

Step 1Chill a shallow baking dish in the freezer.

Step 2In a blender, puree the melon and currants with 1 cup sugar. Add the lemon juice and blend once again. Taste and add more sugar if necessary (the mixture should be a little sweeter than you might think, because it will be less sweet after being frozen).

Step 3Strain the melon mixture through a sieve to extract the juice and pulp. Pour into the baking dish and freeze, about 30 minutes.

Step 4When the melon mixture stars to set, mix it with a fork to break up the ice crystals and return it to the freezer. Repeat these steps every 30 minutes until the mixture has set and has a smooth, slightly grainy texture. This will take about 2 hours.

Step 5Serve in glass bowls, garnished with sprigs of mint.

Note: When you blend red currants with yellow melon, you end up with a pretty pink melon juice that makes a lovely granita.
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