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The Melon Trio Recipe
|Ripe melon||2 1⁄2 Pound, seeds removed, flesh cut into chunks (Honeydew, Cantaloupe Or Watermelon)|
|Superfine sugar||3 Tablespoon|
|Fresh lemon juice/Fresh lime juice||3 Tablespoon|
Calories 143 Calories from Fat 5
% Daily Value*
Total Fat 0.54 g0.83%
Saturated Fat 0.14 g0.72%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 45.5 mg1.9%
Total Carbohydrates 37 g12.4%
Dietary Fiber 2.6 g10.4%
Sugars 33.8 g
Protein 2 g4.8%
Vitamin A 191.8% Vitamin C 182%
Calcium 2.6% Iron 3.3%
*Based on a 2000 Calorie diet
1) In the freezer, chill a 13x9x2-inch non-aluminium or other non-reactive metal baking pan. Freeze for about 30 minutes.
2) Place chunks of the preferred type of melon, in a food processor or blender.
3) Puree the melon and measure out about 2 cups of the puree into a medium bowl. Reserve any remaining puree for future use (drinks, cold soups, another batch of granite, etc.).
4) Refrigerate the measured out puree till it is very cold.
5) Into the chilled metal pan, pour the chilled melon mixture.
6) Freeze till ice crystals have formed around the edges (about 30 minutes of freezing).
7) Use a fork to stir the edges of ice into the rest of mixture to incorporate evenly.
8) Continue to freeze the puree, stirring every 30 minutes, till all the liquid is completely frozen. This takes about 3 hours of freezing.
9) Spoon the frozen preparation into bowls and serve individually. To store, scrape into an airtight container and place in the freezer. Before serving from the freezer, allow the granite to soften in the fridge for about 30 minutes so that it is not rock hard.