Summer is not over yet and this is official.
How about some melon granita to celebrate this fact?

Ok, lets get started. I used to have an ice cream maker but it broke. That fact has nothing to do with this but I thought of it making this and thought I’d mention it.


a cup of water

and a cup of sugar.


some candied orange peal. Bring to simmer over high heat.


Stir the sugar. Turn down the heat and


get out the melon cubes.


Toss in the blender.


Pour the sugar/syrup over the melons strain out the orange peals


I used a “fancy” strainer, a spoon. That kept most of the peals from going in.


Blend until smooth. Taste. Adjust if necessary.


Pour into a pan and freeze.

Pull it out every 1 1/2 hours and stir. Oh look, there’s my lens cap!


with a fork scrape granita  into icy flakes and serve immediately


Or layer with whole milk yogurt and say Go Vols! After all, it is that time of year.

Melon Granita
ingredients

• 1 cup sugar
• 1 cup water
• 41/2- 5 cups frozen melon cubes
• 3 tablespoons candied orange peal

place sugar water and orange peal in sauce pan. Bring to simmer over high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer 1 minute. pour into blender over frozen melon cubes. Blend until smooth. Pour into pan and freeze until thoroughly frozen stirring with fork every 1 1/2 hours.
Using a fork scrape granita into icy flakes and serve immediately.

This is just yum and that’s all.

 

All you need is some honeydew melon and peaches. I used frozen peaches here but I’m sure no one would write you up if you used fresh peaches.

 

Pour orange, or some orange colored juice. I’m using orange fruit punch because I don’t have any orange juice.

 

Add sugar or a combination of sugar and maple syrup.

 

squeeze one lime

 

 

and pour that lime juice in.

bring it to a boil and stir until sugar is dissolved. Then let cool a bit.

 

Toss the fruit  and sugar syrup and lime peal in the blender.

 

Blend until smooth. Then taste and adjust if necessary. Then taste again.

 

Pour into pans or a large pan.

 

place in the freezer for an hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

 

When you’re ready to serve put it in the blender and blend until smooth. If you left it in the freezer over night it may be a little too frozen for the blender so you might have to do a little bit at a time.

 

 

Serve in your very finest glass dishes from the Goodwill

 

and top with a cherry, it’s only right and sometimes you’ve just got to follow the rules.

 

 

 

Citrus Melon Sorbet

adapted from Pat Hancock of New Jersey’s recipe

ingredients

• 3/4 cup sugar or a mix of maple syrup and sugar
• 1/4 cup orange juice
• juice of a lime
• 1 tsp. grated lime peal

In a small sauce pan bring the sugar and orange and lime juice to a boil. Cook and stir until the sugar is dissolved; set aside to cool. Place the honeydew and peach in the blender; add sugar syrup and lime peal. process until smooth. Transfer to to a baking pan. freeze for 1 hour or until edges begin to firm; stir. Freeze 3 hours longer or until firm.

Just before serving  transfer to blender and blend until smooth.