Servings: 4 to 6
There’s nothing more refreshing on a hot summer day than this simple granita. Use any type of melon that’s fresh or in season. If you have an ice cream maker and want to speed things up, you can also make it as a sorbet (see variation below).
This recipe is excerpted from Desserts 4 Today.
Watch Abby make this melon granita.
To make a sorbet: have ready an ice cream maker. Follow the directions for making the mixture. Arrange a 4-1/2 x 8-1/4-inch loaf pan in the freezer, making sure it’s level and secure. Pour the chilled mixture into the ice cream maker and process according to the manufacturer’s instructions. Serve immediately (it will be soft) or scrape into the chilled loaf pan, cover, and freeze until firm or for up to 2 days.
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