Summer Melon with Basil Mint Granita

By Janet-2

Ingredients

• ¾ cup plus 2 tbsp. sugar
• ¾ cup chopped fresh mint leaves
• ¾ cup chopped fresh basil
• 2 tbsp. grated lime peel
• 1 ½ cups fresh lime juice
• 1 ¼ cups water
• 3 small melons like Galia (similar to honeydew) or Sharlyn (white flesh variety) or Cavaillon or Charentais

Preparation

Step 1

Halve melons lengthwise, seed, and cut into 8 wedges about ¾ inch wide.

Mix sugar, chopped mint, basil and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 ¼ cups water. Let stand for 1 hour. Strain into large bowl, pressing on solids. Transfer ½ cup lime syrup to small pitcher; cover and refrigerate.

Pour remaining lime syrup into 13x9x2 inch metal baking dish. Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen).

Divide melon wedges among 8 shallow soup bowls. Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous ½ cup granita atop melon in each bowl. Sprinkle with sliced mint leaves and garnish with mint sprigs and serve.