Say hello to Spring weather with this delicious fruity granita.
Cantelope and Apricot Granita
Ingredients:
1/4 cup sugar
10 - 12 mint leaves
3 cups chopped cantelopes + 6 wedges
1/4 cup apricot preserves
1/4 cup sugar
10 - 12 mint leaves
3 cups chopped cantelopes + 6 wedges
1/4 cup apricot preserves
Directions:
In saucepan, 1 bring sugar, mint and 1/4 cup water to a boil. Strain; discard mint. In blender, puree syrup with chopped cantaloupe, preserves and a pinch of salt; transfer to 9-by-13-inch glass dish. Freeze until firm, 2 to 3 hours. Scrape with fork; divide among glasses. Garnish with cantaloupe wedges.
In saucepan, 1 bring sugar, mint and 1/4 cup water to a boil. Strain; discard mint. In blender, puree syrup with chopped cantaloupe, preserves and a pinch of salt; transfer to 9-by-13-inch glass dish. Freeze until firm, 2 to 3 hours. Scrape with fork; divide among glasses. Garnish with cantaloupe wedges.
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