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RI Archives: Food

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Guido’s Fresh Melon Sorbet & Granita

Rural Intelligence FoodAlthough commercial honeydew and cantaloupe have become readily available year round in most areas, they don’t taste anything like sweet summer melons. (A cantaloupe in the middle of January can taste like, well, crispy water)  This is the prime time for melons when we start seeing Crenshaw, Golden Dew, Sugar Kiss, Orange Flesh Honey dew and of course watermelons. These melons are so packed full flavor and juice that you’ll want to make sure your standing over a bath tub when you’re eating them! Whether wrapped in prosciutto, made into a sorbet or simply sliced, few things are more refreshing on a summer day than melon. —Jim Gop, Guido’s In-House Chef

Fresh Melon Sorbet
Makes about 1 quart or 4 servings

1 1/2 lb. roughly chopped watermelon, muskmelon or honeydew
3 Tbs. freshly squeezed lemon juice
2 Tbs. vodka
9 oz. sugar, approximately 1 1/4 c.

Place the melon in a food processor and process until smooth.  Add the lemon juice, vodka and sugar and process for another 30 seconds.  Place the mixture into the refrigerator until chilled, about 1 hour (see note).

Pour the chilled mixture into the bowl of an ice cream maker and process according to the manufacturer’s directions.  Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.

Note: Why put vodka in sorbet?  Vodka will not freeze, creating a smooth, non-granular texture.  Flavored alcohol may be used to enhance the sorbet.  If you don’t want extra flavor, use regular vodka.

Rural Intelligence FoodWatermelon Granita
Makes about 1 quart of 4 servings

6 cups cubed seedless watermelon
1 cup cane sugar
Juice of 2 limes
Zest of 1 lime (optional)

In a food processor or blender, combine the water melon and sugar. Puree until completely smooth. Stir in lime juice and zest (if using). Pour mixture into a wide plastic container and place in freezer for 1 hour. Thoroughly scrape and fluff the watermelon mixture with a fork. Freeze for another hour or until completely frozen.  The granita should have a grainy, crystallized texture.
Scrape with a fork one last time, and serve in bowls.

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Posted by Dan Shaw on 08/04/10 at 06:14 AM • Permalink