Melon sorbet with lemon granita
4 servings
32 minutes
Melon sorbet with lemon granita is a refined blend of sweetness and freshness embodied in a light dessert. Inspired by European culinary traditions, it harmoniously combines the aroma of ripe melon with the bright acidity of lemon granita. The delicate sorbet made from cantaloupe delights with its silky texture, while the icy granita adds a pleasant contrast that refreshes the taste sensations. This treat is perfect for a summer feast, creating an atmosphere of coolness and enjoyment. Its presentation is true art: a cool serving dish, sparkling granita, and an airy scoop of sorbet garnished with a sprig of tarragon or mint. The lightness, naturalness, and harmony of flavors make this dessert a wonderful finishing touch to an exquisite dinner.
1
In a glass container, mix lemon juice, 7 tablespoons of sugar, and 5 tablespoons of water until the sugar dissolves. Place in the freezer for about 2 hours. Every 20-30 minutes, stir the mixture with a fork, scraping the edges and preventing clumps from forming.
- Lemon juice: 0.5 glass
- Sugar: 12 tablespoons
- Sugar: 12 tablespoons
2
In a blender, grind the peeled and cubed melon with 3 tablespoons of sugar. Taste for sweetness and add more sugar if necessary. Place in a container and put in the freezer. Stir the mixture with a fork every 20-30 minutes, scraping the sides to prevent clumping.
- Cantaloupe: 2 kg
- Sugar: 12 tablespoons
- Sugar: 12 tablespoons
3
Chill the serving dish, place a tablespoon of granita in the center, and add a scoop of sorbet on top. Garnish with a sprig of tarragon or mint.