Brightly colored layers of sweet honeydew and spiced cantaloupe make this Melon Granita the perfect sweet, guilt free treat for a hot summer’s day.
We have a very special #SundaySupper for you today. (Not that every #SundaySupper isn’t special!)
Today’s we’re all getting inspired by Shaina Olmanson’s cookbook Desserts In Jars. And, I get to give a copy of her cookbook to one of you, so you can be inspired by her creations too! (Be sure to scroll all the way to the bottom of the post to see how to enter for your chance to win one of these cookbooks!)
Shaina has such creativity in her dessert recipes and in her presentation. There are so many recipes from the cookbook that I am excited to try like Peanut Butter Cup Cupcakes and her take on the Mexican classic – “Fried” Ice Cream.
But, today for #SundaySupper, we were challenged to use Shaina’s creations as inspiration for our own dessert in a jar.
Tim and I decided to really get into the swing of summer (now that, as of Friday, they tell us it’s officially here), with these Layered Melon Granitas.
A granita is a semi-frozen Italian dessert that falls somewhere between Italian Shaved Ice and Sorbet.
Making granitas is much simpler than making ice cream or sorbet, in that it doesn’t require any special machinery. A fruit puree is simply thinned slightly with water, sweetened as needed, flavored as desired, poured into a container, and frozen. During the freezing process you occasionally mix it up a bit to break up the ice crystals, forming a nearly smooth consistency.
I’m so glad we’ve had a lot of rain this year, because it means the melon crop is going to be amazing!
I love melon. And in the summer when they are ripe, sweet, and in season, I am perfectly content with a big slice and a wad of napkins. (You know what the napkins are for. I know you’ve been there too!)
This Granita combines the sweet flavors of honeydew and cantaloupe to create a refreshing fusion with some subtle differences. We’ve added just enough spice to the cantaloupe to deepen its natural flavors, and just enough lemon to the honeydew to fill out its already light and bright disposition.
Stirring the Granitas every 30 minutes or so while they are freezing may seem a bit tedious, but it is well worth it for an end result with ice crystals so fine they are nearly creamy.
Be sure to take a peek below the recipe for more desserts in jars from the rest of the #SundaySupper crew. And don’t forget to enter the giveaway a chance to win your own copy of Shaina’s fantastic cookbook.
- 4 c diced cantaloupe (1/2 medium melon)
- 1 tsp sugar*
- ⅛ tsp ginger
- Pinch of cinnamon
- ¼ c water (if needed)
- 4 c diced honeydew (1/2 medium melon)
- 2 tsp honey*
- 1 ½ tsp lemon juice
- ¼ c water (if needed)
- Place diced cantaloupe, sugar, ginger, and cinnamon in a blender. Add water as needed to allow the mixture to blend well.
- Taste for sweetness and add additional sugar as desired.
- Pour cantaloupe mixture into a 4c container. Cover and place in the freezer.
- Place diced honeydew, honey, and lemon juice in a blender. Add water as needed to allow the mixture to blend well.
- Taste for sweetness and add additional honey as desired.
- Pour honeydew mixture into a 4c container (not the same as the one with the cantaloupe mixture). Cover and place in the freezer.
- Freeze both mixtures for 3 hours, stirring with a fork every half hour to break up the ice crystals.
- After 3 hours, the mixtures should be thick. Stir the mixture again.
- Layer spoonfuls of cantaloupe and honeydew mixtures in 8 oz glass jars or other serving containers.
- Place the jars in the freezer and freeze for 1 hour before serving.
- If you want to make these ahead of time, you can store them, covered, in the freezer until ready to use. Simply remove from the freezer 20 minutes before serving to allow the Granita to soften.
As always, the views and opinions expressed here on Curious Cuisiniere are purely our own. We received the cookbook free of charge; however, we were not monetarily compensated for a positive review or the giveaway.
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We are so excited for you to try this book, that many of the bloggers below are giving away copies of Desserts in Jars. Be sure to check out their blogs for details.
But that is not all! Join us during the #SundaySupper Chat, 7pm ET tonight, and you could win Tickets to the Food and Wine Conference and a 2 night stay during the conference at the beautiful Rosen Shingle Creek. Everyone that joins the chat will be entered to win.
Sunday Supper Desserts In Jars:
- Summer Fruit Fool in Jars by Shockingly Delicious
- Banana Split Cakes in a Jar by Daily Dish Recipes
- Baked Cheesecake In A Jar by Chocolate Moosey
- Key Lime Pies in a Jar by Home Cooking Memories
- Fudgy Brownie Mix by What Smells So Good?
- 5 Minute Coffee Cake in a Jar by Juanita’s Cocina
- Strawberry Mess by Jane’s Adventure’s in Dinner
- Mini Blueberry Cream Cheese Pies by Magnolia Days
- Peach Crisp in Jars by That Skinny Chick Can Bake
- Peanut Butter Cup Cupcakes by Hip Foodie Mom
- Salted Caramel Frozen Yogurt by Healthy.Delicious
- Boston Cream Pie Trifle by Cindy’s Recipes and Writings
- Chocolate Egg Cream in A Jar by Growing Up Gabel
- Cinnamon Espresso Bread Pudding in a Jar by Country Girl in the Village
- White Chocolate Raspberry Cheesecake in a Jar by Runner’s Tales
- Blueberry Thyme Pie in a Jar by The Little Ferraro Kitchen
- Caramel Panna Cotta in a Jar by The Girl in the Little Red Kitchen
- Layered Melon Granitas in Jars by Curious Cuisiniere
- Red Velvet Wedding Cake In A Jar by Foxes Love Lemons
- Strawberry Shortcake with Lemon Mascarpone in a Jar by Gotta Get Baked
- Nutella Panna Cotta in a Jar by Basic N Delicious
- Chocolate Chip Pecan Pie in a Jar by Big Bears Wife
- Bacon Bourbon Bread Pudding by The Urban Mrs
- Cinnamon Caramel Affogatos by Family Foodie
- Banana Split Ice Cream by Peanut Butter and Peppers
- Midori Melon Flower Cupcakes by Ninja Baking
- Triple Berry Crisp in a Jar by Ruffles & Truffles
- Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar by Eat, Move, Shine
- Gluten Free Pull-Apart Cinnamon Bread in a Jar by No One Likes Crumbley Cookies
- Roasted Strawberry Coconut Cream Parfaits With Toasted Coconut by Sue’s Nutrition Buzz
- Chocolate and Banana Ice Box Trifle In A Jar by In the Kitchen with KP
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement