MELON w/BASIL-LIME GRANITA

By BobD

Ingredients

• 8 SERVINGS
• This cool combination of musky cantaloupe and honeydew gets an unexpected zip from icy granita. Don't worry if the granita melts -it will slump into a lovely sauce over the fruit.
• 3 cup water
• 2/3 cup plus 1 tablespoon sugar, divided
• 1 1/2 cup packed basil leaves
• 1/2 cup fresh lime juice, divided
• 1 ripe cantaloupe
• 1 ripe honeydew
• 1/4 cup mint leaves

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes.

Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.

Puree syrup with basil and 1/4 cup plus 2 tablespoon lime juice until smooth.

Strain through a fine-mesh sieve into a 3-qt shallow nonreactive container, pressing on and then discarding solids.

Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.

One hour before serving, cut melons into small wedges and peel. Combine in a large bowl.

Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit.

Let macerate, tossing occasionally, about 15 minutes.

Scrape granita with a fork, crushing any lumps.

Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint.

COOKS NOTES:

Granita can be made 1 day ahead. Scrape again before serving.

Fruit can be cut 3 hours ahead and chilled.