Melon & Jasmine Granita

Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.

The idea of granita never really appealed to me. I couldn’t understand why I would choose something icy when I could have something smooth and creamy, like sorbet. But a failed attempt at Melon Jasmine Sorbet on Dinner Party Eve left me no choice but to pivot and salvage the mixture by turning it into granita. It ended up being the biggest hit of the night, with everyone going back not only for seconds, but thirds.

Granita is refreshing in a way sorbet isn’t. Each bite starts with the cold, fluffy crunch of the ice crystals, then quickly melts into a big hit of floral melon flavour. The contrast between the two is so satisfying and keeps you digging in for another spoonful.

Perhaps the best part is how easy it is to make. Simply blend, strain out the pulp, then scrape the mixture with a fork every now and then as it freezes. No fancy ice cream machine needed.

Serves 6-8

Ingredients:

• 1/2 cup sugar

• 1/2 cup water

• 2 heaping tbsp loose-leaf jasmine tea

• 5 cups peeled, seeded and chopped cantaloupe (30 oz; about 1/2 large cantaloupe)

• 1/2 cup freshly squeezed lemon juice (from 2 lemons)

Directions:

1. Make the Syrup: In a small saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved, about 5 minutes. Remove from the heat, add the jasmine tea, cover and steep for 5 minutes. Strain and set aside to cool.

2. Blend: Add the cantaloupe, lemon juice and cooled jasmine syrup to a high-powered blender. Blend on high until completely smooth, about 1 minute.

3. Strain: Set a fine-mesh sieve over a large bowl. Working in 2 batches, strain the mixture, using the back of a spoon to move the pulp around and press out as much liquid as possible. Discard the pulp.

4. Freeze and Fluff: Pour the strained mixture into a shallow, freezer-safe dish and freeze for 1 hour. Scrape and stir the forming ice crystals with a fork, then return the dish to the freezer. Repeat every 30 minutes or so until no liquid remains and the granita is light, fluffy and icy. The timing is forgiving, so don’t worry if you forget about it for an hour or a little longer. You may just need to scrape it a bit more firmly.

5. Serve and Store: Transfer to a lidded container, taking care not to press down or compact the granita. Freeze until ready to serve, then fluff with a fork before spooning into bowls.

Make-Ahead Instructions: The granita can be made a few days in advance and stored in the freezer. It is best enjoyed within 1 week of making.

That’s all for now! See you next time At Isabelle’s