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Food & Drink Make This Melon Granita Recipe That's Perfect For A Hot Summer's Day

09:50  29 june  2020
09:50  29 june  2020 Source:   huffingtonpost.co.uk

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Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. ingredient recipe : 6 cups of blended fruit 1 cup -1½ cups simple syrup( 2 cups of sugar+ 2 cups of water, bring to boil and cool to room temperature).

Granitas can be made with just about any fruit you like but I think melons are the perfect choice for hot summer days because they just TASTE like With temperatures in the 90’ s I was looking for a refreshing dessert idea and happened to come across a recipe for melon granitas that fit the bill

a hand holding a piece of cake: Melon Granita © Lauren Bamford Melon Granita

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Scorching summer weather got you hot and bothered? Cool yourself down with food writer and cookbook author Emiko Davies’ melon granita recipe. A gorgeous Italian frozen dessert that the kids will love eating and making together in our latest for our Cooking With Kids series.

Thanks to its simplicity, the older kids can take on this recipe pretty much all of it on their own. They can lend a helping hand with measuring the liquids, chopping (with careful supervision, of course!) the fruit and mixing granita at the end. This cool treat is a fun and light option during the warmer months of the year.

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Yogurt Granita with Melon and Raspberries. Think of the cantaloupe as a two-for-one: It acts as a vessel while also On the rare occasion you need an “excuse” to use up fruit before it goes bad, well, that ’ s what crumbles are for. All of these juices will overflow a standard pie dish and you’ll end up with

Melon Granita

Serves: 6 | Prep time: 10 mins | Cook time: 4-6 hours of freezing time

a plate with a fork and a glass of orange juice: Melon Granita © Lauren Bamford Melon Granita

This refreshing granita is something between a sorbet and a slushie. It’s a firm family favourite with Emiko and her two daughters because it doesn’t require any special equipment and only uses four ingredients. “Kids can learn so many things from even a simple recipe,” Davies says. “They can measure and weigh ingredients – we use a digital scale – and learn about the sugar dissolving in water to make a syrup.”

The syrup stops the mixture from freezing into a hard block of ice and if you’re not keen on melon you can switch it up. “Learn how to adapt this recipe and experiment with your own favourite flavours (or colours!)” she explains, recommending watermelon, strawberries, cherries, apricots, or any of your favourite fruits. “Importantly, the kids have to learn about patience too in this recipe, as it takes about 4-6 hours to freeze.”

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If you've never made a granita , a frozen Italian dessert made from sugar, water and assorted flavors, learn how to make it in six easy steps. Originally from the island of Sicily, granitas have a texture that ’ s grainier than sorbets and Italian ice, but finer than snow cones, and in restaurants, they’re often

You can make granita in a whole range of flavors from coffee to traditional Italian lemon, but during the summer , we The exact recipe for the granita base can vary depending on how ripe your fruit is, how sweet or sour it is Return the granita pan to the freezer for a total of 4 hours before serving. That ’ s it!

Ingredients:

150g of sugar

125ml water

500-600g melon (cantaloupe) pulp

juice of 1 lemon

Method:

1. Dissolve the sugar in the water in a small saucepan over low-medium heat and bring to the boil for a few minutes. Remove from heat and set aside to cool completely.

2. Chop melon roughly into pieces. Place in a blender or pass through a food mill and reduce to a smooth pulp. Pour the melon pulp into a container that will fit in the freezer (preferably one that has a tight-fitting lid) and stir through the lemon juice and cooled sugar syrup. If the dish doesn’t have a lid, double-wrap well in plastic wrap.

3. Place flat in the freezer. Allow 4-6 hours or so to set, stirring every hour with a fork, particularly around the edges where it will freeze first until you have an even creamy, but icy, consistency.

4. Serve in little glasses with a spoon or straw (or both!).

Some top tips from Davies: If you have particularly sweet fruit, you may find you don’t need all the syrup, in that case, I would suggest adding it to taste, keeping in mind that once the mixture is frozen some of that sweetness will be ‘dulled’ down. A tip on choosing the container; you might be left with little choice depending on the shape of your freezer, but if you have the mixture in a wide, shallow dish such as a glass or ceramic lasagne tray or similar, it will freeze quicker than if you have it in a deep, narrow dish like a loaf tin. If you’ve left the granita too long (such as overnight) and end up with a quite solid block, simply use a fork to ‘fluff’ and grate the granita into icy flakes, place into glasses and give it a little stir before serving.

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One of the best ways to cool down on a hot summer day is to enjoy a chilly sweet granita . Use any type of melon that ' s ripe or in season. When the temperature rises, this Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at

The Melon Granita recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Log in and save your favorite recipes in your own cookbook.

For more recipes Acquacotta: Recipes and stories from Tuscany’s Secret Silver Coast by Emiko Davies, published Hardie Grant Books in hardback, £20.

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