Usuba
Melon Sorbet with Lemon Granita
Refreshing dessert made from cantaloupe puree with crispy lemon granita. Made without an ice cream maker — frozen in the freezer with periodic stirring. Perfect for a summer table.
- Total
- 32 min
- Standard serving
- 569.5 g
Ingredients
Total 3
Instructions
- 1
Step 1
In a glass bowl, mix lemon juice, 7 tablespoons of sugar and 5 tablespoons of water until the sugar is completely dissolved.
Place in the freezer for 2 hours. Every 20–30 minutes, stir the mixture with a fork, scraping crystals from the sides and preventing lumps from forming.
- 2
Step 2
Peel the melon, cut it into cubes and blend with 3 tablespoons of sugar.
Taste for sweetness and add more sugar if needed.
Transfer the puree to a container and place in the freezer. Every 20–30 minutes, stir with a fork, scraping crystals from the sides and preventing lumps from forming.
- 3
Step 3
Chill the serving bowl. Place a tablespoon of lemon granita in the center, and top with a scoop of melon sorbet.
Garnish with a sprig of tarragon or mint.
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