logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 30 2014

Melon and Apple Granita

    4 cups cubed ripe melon
    1 cup unsweetened apple juice
    1/4 cup lime juice
    1 cup fresh blueberries
    1 cup fresh raspberries
    Fresh mint leaves, for garnish

Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.
    
Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.
    
Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.
    
Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.