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Frozen fruit makes a great treat! Cantaloupe-basil Granita is an Italian-style frozen dessert that is super-simple to make. Think of it as a sophisticated slushy with natural flavor and color!
Add the water, honey, lemon juice, and two basil leaves into a saucepan over high heat. Use a spoon to press down on the basil leaves a few times to help release their flavor.
Bring the mixture to a boil, then remove pan from the heat, remove and discard the basil leaves, and allow the mixture to cool.
Add the cantaloupe and the liquid mixture into a food processor and blend until smooth. Taste and adjust the seasoning as needed.
Add the two remaining basil leaves, and blend again until they’re incorporated into the mixture.
Place the mixture into a shallow glass pan and place in the freezer.
After an hour, remove the pan from the freezer and use a fork to scrape the mixture around. It should have begun to freeze by this point, but may still be in a fairly liquid state. Place the pan back in the freezer.
Repeat this process after another hour, and repeat hourly, as needed, until you reach your desired consistency (you may want to leave yourself several hours of freezing time before you want to serve the granita).
Serve in individual bowls, and garnish with basil leaves if you’d like.
Also called Honeycomb, Sponge Toffee, Cinder Toffee, Puff Candy, Hokey Pokey, Fairy Food, or Sea Foam, this candy is delicious no matter what you call it. And so easy to make too—you don’t even need a candy thermometer!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!