Recipe & Pic from Grab A Plate
A lovely antidote to this smoky weather and a great way to appreciate your melon!
~Rae
1 cantaloupe, seeds and rind removed, and cut into chunks
1/2 cup water
2-3 tablespoons honey (based on how sweet your fruit is)
2 tablespoons lemon juice
4 basil leaves, divided, plus extra for optional garnish
Add the water, honey, lemon juice, and two basil leaves to a saucepan over high heat. Use a spoon to press down on the basil leaves a few times to help release their flavor.
Bring the mixture to a boil, then remove from the heat, remove and discard the basil leaves, and allow the mixture to cool.
Add the cantaloupe and the liquid mixture to a food processor and blend until smooth. Taste and adjust the seasoning as needed.
Add the two remaining basil leaves, and blend again until they’re incorporated into the mixture.
Place the mixture into a shallow glass pan and place in the freezer.
After an hour, remove the pan and use a fork to scrape the mixture around. It should have begun to freeze by this point, but may still be in a fairly liquid state. Place the pan back in the freezer.
Repeat this process after another hour, and repeat hourly, as needed, until you reach your desired consistency (you may want to leave yourself several hours of freezing time before you want to serve the granita).
Serve in individual bowls, and garnish with basil leaves if you’d like.