Melon Sorbet with Lemon Granita
Baking and Desserts • European
Description
If you have an ice cream maker, pour the melon puree into it and prepare according to the manufacturer's instructions.
Ingredients
- Meyer Lemon Juice 5 fl oz
- Cantaloupe 70 oz
- Sugar 12 tablespoons
Step-by-Step Guide
Step 1
In a glass container, mix lemon juice, 7 tablespoons of sugar, and 75 ml of water until the sugar dissolves. Place in the freezer for about 2 hours. Every 20–30 minutes, stir the mixture with a fork, scraping the sides and preventing clumps from forming.
Step 2
In a blender, puree the peeled and cubed cantaloupe with 3 tablespoons of sugar. Taste for sweetness and add more sugar if necessary. Transfer to a container and place in the freezer. Every 20–30 minutes, stir the mixture with a fork, scraping the sides and preventing clumps from forming.
Step 3
Before serving, chill the serving dish, place a tablespoon of granita in the center, and add a scoop of sorbet on top. Garnish with a sprig of tarragon or mint.
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