Cantaloupe and Cream Sherry Granita
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/2 cup water
- 1/4 cup fresh lemon juice
- 1/3 cup sugar
- Carbohydrate 17 g(6%)
- Fat 0 g(0%)
- Fiber 1 g(4%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 19 mg(1%)
- Calories 79
Preparation Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup. Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more. Cooks' note:Granita can be made 2 days ahead. Scrape before serving.
Preparation Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup. Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more. Cooks' note:Granita can be made 2 days ahead. Scrape before serving.
