Latest recipes

Yogurt Granita with Melon and Raspberries

Yogurt Granita with Melon and Raspberries


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Think of the cantaloupe as a two-for-one: It acts as a vessel while also being a bonus treat after you finish the granita.

Ingredients

  • 1 quart plain whole-milk Greek yogurt
  • 4 very small cantaloupes (about 1½ pounds each)
  • 2 cups raspberries (about 1 pint)

Recipe Preparation

  • Whisk yogurt, milk, honey, and salt in a large bowl to combine. Pour into a baking pan (metal works best). Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Continue to freeze, scraping and breaking up frozen parts every 20–30 minutes, until mixture resembles fluffy shaved ice, 2–4 hours.

  • Cut cantaloupes in half crosswise and scrape out seeds; discard. Scoop some granita into each cantaloupe half; top with raspberries.

  • Do Ahead: Granita can be made 1 week ahead. Cover and keep frozen. Scrape to fluff just before serving.

Recipe by Gerardo GonzalezReviews Section


Watch the video: The Trick to Making the Perfect Sorbet - Kitchen Conundrums with Thomas Joseph (June 2022).


Comments:

  1. Jahi

    Bravo, what words ..., the admirable thought

  2. Avinoam

    In my opinion, you are wrong. Let's discuss. Email me at PM, we'll talk.

  3. Silny

    Bravo, I think this is a wonderful thought.

  4. Grolabar

    I well understand it. I can help with the question decision. Together we can come to a right answer.

  5. Hweolere

    You allow the mistake. I can prove it. Write to me in PM, we will discuss.



Write a message