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Last updated 6/12/2012 12:58:40 AM. Recipe ID 21481. Report a problem with this recipe.
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      Title: Granita
      Yield: 6 Servings
      4 c  Cubed melon (about 2-3 small
           Ripe melons)
    1/4 c  Sweet white wine
      2 tb Lemon juice
      1    Egg in shell
           Mint sprig for garnish
      6    8 berries for garnish
  Make simple syrup: Place equal parts water and sugar, by weight,
  together in a sauce pot, bring to a boil and simmer until clear.
  Cool. It can be used to make sorbets, ices, moisten cakes, make
  In a blender combine the melon, wine, lemon juice, and 2 cups of the
  simple syrup. Blend until smooth. Strain through a large holed sieve
  into a deep container. Test the mixture for freezing potential by
  placing the egg (shell and all) into the mixture. You want the egg to
  show the size of a nickel. Too much sugar will make the egg show more
  and not enough sugar will allow it to sink. Depending on the results
  of your test and the ripeness of your melon, adjust accordingly: Add
  more simple syrup if it doesn't show enough; water or wine if it
  shows too much. Pour the perfected mixture into a shallow, metal pan
  (a half hotel pan works great). Place it into the freezer. You can
  achieve the crystallized "shards" several ways; you can check this
  mixture several times while it freezes, stirring it with a fork each
  time to begin the crystallizing, or as I like to do, allow it to
  freeze completely and pulling towards myself with a large fork,
  shredding it into crystals. Either way, it will need to freeze 8-12
  hours. Serve it up in a pretty, frozen martini glass, garnished with
  berries and mint.

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Recipe ID 21481 (Apr 03, 2005)

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