Melon Granita from The Weeknight Cook by Brigit Binns
Make the sugar syrup In a small, heavy saucepan over medium-high heat, combine the sugar with ½ cup (4 fl oz/125 ml) water and heat, stirring occasionally, until the sugar dissolves, about 3...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Blender
- Freezer
- Baking dish
- Fork
Ingredients
- Fresh lemon juice, 3 tablespoons
- Sugar, ½ cup (4 oz/125 g)
- Cantaloupe, 1, peeled, seeded, and cut into pieces (about 4 cups/ 1½ lb/750 g)
- Ice cubes, 10
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