Summer Melon with Basil-Mint Granita
A refreshing summer dessert featuring fresh melon wedges topped with a crystalline basil-mint granita and drizzled with lime syrup. This elegant dish combines the sweetness of melon with bright herbal and citrus notes.
Ingredients
- •¾ cup sugar
- •¾ cup mint leaves
- •¾ cup basil leaves
- •2 tablespoons lime peel
- •1½ cups lime juice
- •1¼ cups water
- •3 whole melons
- •2 tablespoons mint leaves
Cooking Instructions
- 1.
Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water. Let stand 1 hour. Strain into large bowl, pressing on solids. Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate. Pour remaining lime syrup into 13x9x2-inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
300 min
- 2.
Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl. Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.
15 min
