Honeydew Melon Strawberry Bellini Granita Recipes

Steps:

• In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

Steps:

• Bring the sugar and 3/4 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint, pressing with a wooden spoon to submerge. Let cool completely, then remove the mint with a slotted spoon and discard.
• Combine the mint syrup, honeydew and lime juice in a blender and puree until smooth. Pour into a 7-by-11-inch or 8-inch square metal baking dish.
• Freeze the honeydew-mint mixture until ice crystals begin to form around the edges, about 45 minutes. Scrape the crystals toward the center of the pan with a fork, breaking apart any large chunks. Continue freezing, scraping every 30 minutes or so, until all of the granita has been scraped into flakes, 3 to 4 hours. Spoon into chilled bowls and top with mint leaves.

Steps:

• In a small saucepan over medium-high heat, heat sugar with 2 tablespoons water, stirring occasionally, until dissolved, 1 to 2 minutes; set aside.
• Peel, seed, and coarsely chop melon. In a food processor, puree melon with sugar syrup until smooth (to yield about 6 cups); pour into a large, shallow dish.
• Freeze, stirring and breaking up crystals with a fork every 30 minutes, until entire mixture is frozen and crystallized, about 3 hours.

Steps:

• Tip the sugar and 125ml/4fl oz water into a saucepan. Scrape in the vanilla seeds and put in the pod as well, then heat gently until the sugar has dissolved. Bring to the boil and boil for 6-8 minutes to make a sugar syrup. Leave to cool and remove the vanilla pod.
• Halve the melons, scoop out and discard the seeds, then scoop the flesh onto a board and chop to a slush with a sharp knife (or you can do this in a food processor). Mix the sugar syrup and melon slush together with the lemon juice in a large shallow baking dish. Freeze uncovered for about 1 hour until crystals form around the edges. With a fork, stir the edges into the centre and mash well, then return to the freezer until crystals form again. Stir and refreeze as often as you can (say every half an hour or so) until the granita is frozen all over - this should take about 3 hours. Fork it up roughly when you serve it.

Steps:

• Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes. Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
• Purée syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
• Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
• One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
• Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

Steps:

• Place sugar in a small pan with 3 tablespoons water and lime juice.
• Stir over medium heat until sugar is dissolved, around three minutes.
• Remove from heat.
• Cut honeydew in half, remove seeds, peel and chop into chunks.
• Transfer to a food processor.
• Add sugar mixture and salt.
• Process until slushy.
• Transfer mixture to a 9-inch metal square baking pan and freeze for an hour.
• Stir with a fork to break up chunks around the edges.
• Freeze until completely frozen or about 2 hours longer.
• Continue stirring with fork every 30 minutes to loosen ice crystals.
• Serve in chilled glasses or bowls.

Steps:

• Combine melon, strawberries, and lime juice in a blender. Blend until smooth and strain. Pour into a medium sauce pot with sugar. Heat until the sugar dissolves, no need to boil.
• Remove from heat and add sparkling wine.
• Pour into an 11x7 inch baking dish, cover and freeze for about 1 hour. Remove from freezer and scrape with a fork every 30-45 minutes. Repeat this process for about 4 hours, or until granita is light and fluffy.
• Serve in a pretty glass of your choice with a sprig of mint.
• Enjoy.