| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
|
4 |
servings |
INGREDIENTS
| 1 |
lg |
Ripe cantaloupe melon; well washed |
| 5 |
tb |
Fructose or sugar |
| 1 |
|
Freshly-squeezed lime |
| 8 |
|
Fresh mint leaves; finely sliced |
|
|
=== RED-WINE GRANITA === |
| 1 1/4 |
c |
Red wine |
| 1/3 |
c |
Fructose -; (80 grams) |
|
|
Zest of 1 lemon |
|
|
Zest of 1 orange |
INSTRUCTIONS
Peel melon, and finely chop the skin. Halve the melon, removing the seeds
and filament. Place skin, seeds, and filament into a saucepan. Add 2 cups
water and fructose or sugar. Bring the mixture to a boil, skimming the foam
off the surface, and simmer for 15 minutes. Cut the melon flesh into thin
slices, and place in a large bowl; set aside. Pour seed mixture through a
sieve lined with cheesecloth placed over the melon slices, and set aside to
cool. When cool, add lime juice and mint. Serve with red-wine granita
spooned over the top. Serve immediately. RED-WINE GRANITA: Combine wine and
fructose in a medium saucepan. Bring to a boil and add the zests. Simmer
for 2 minutes; strain, and transfer to a 9-inch Pyrex glass pie plate.
Freeze until firm, about 4 hours. Serves 4.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 54 Calories (kcal); 0g Total Fat; (0% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 49mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
Recipe by: Recipe from British chef Raymond Blanc
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