Quick & Easy

Trio of melon granita

Trio of melon granita; delicious on a hot day when served with a fresh seasonal fruit salad.
trio of melon granita



1.Combine the water and sugar in medium saucepan. Stir over heat, without boiling, until sugar dissolves. Bring to a boil. Reduce heat; simmer, uncovered, without stirring, 2 minutes or until syrup thickens slightly.
2.Blend or process cantaloupe until almost smooth; push through strainer into shallow metal cake pan. Combine with one-third of the sugar syrup. Repeat process with honeydew and half of the remaining syrup in separate metal cake pan, then with watermelon and remaining syrup in another cake pan.
3.Cover each pan with aluminum foil; freeze 3 hours or until granita mixtures are just set.
4.Keeping granita mixtures separate, scrape into bowls, then beat each with electric mixer until smooth. Return each to their respective pans, cover with foil; freeze overnight or until each granita sets firmly.
5.Serve granita, layered in alternate scoops, in individual serving glasses.

You need a small cantaloupe, a small honeydew (each about 3 pounds), and a small watermelon (about 31/2 pounds) for this recipe.


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