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Cantaloupe granita with lime and tequila

Sunshine-smooth cantaloupe granita with a bright lime zing
Creamy yet icy, with tequila warmth and a whisper of heat
Serve it cold, scoopable, and shimmering with lime magic

dessert ⏱ 20 min 210 kcal / portion 53.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Cantaloupe granita with lime and tequila
v5 · rb0e705f985 20260727Z1751 1.9 kg cantaloupe melon 220 g sugar sea salt to taste ½ tsp aleppo chilli flakes lime wedge to taste 🔪 shave zest off limes and juice to get 105ml lime juice 🍳 ⏱ 1 min simmer melon seeds, lime zest, sugar, and tequila in a saucepan, stirring frequently ⏳ strain syrup through a sieve and cool completely 🌀 blend melon flesh with lime juice and syrup until completely smooth for 30 seconds ⏳ ⏱ 6 h pour into a metal tray and freeze until frozen solid bash melon ice into chunks blitz half the frozen melon chunks with a pinch of salt until smooth, soft and scoopable ⏳ ⏱ 4-5 h mix the blitzed mix into a container, add the remaining half, and freeze to firm up 🌀 mix aleppo chilli flakes with flaked salt 🍽 scoop granita into tall glasses, scatter aleppo salt on top, and serve with lime wedges and a shot of tequila Cantaloupe Tequila Granita 🎉 5 pieces lime 70 ml tequila lime, tequila 1.15 kg lime juice lime juice syrup 750 g cantaloupe melon lime juice granita base half pinch salt sea salt other half melted half granita flaked salt quarter aleppo salt lime wedge
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Preparation steps

  1. shave zest off limes and juice to get 105ml lime juice
  2. simmer melon seeds, lime zest, sugar, and tequila in a saucepan for 1 minute, stirring frequently
  3. strain syrup through a sieve and cool completely
  4. blend melon flesh with lime juice and syrup until completely smooth for 30 seconds
  5. pour into a metal tray and freeze for 6 hours until frozen solid
  6. bash melon ice into chunks
  7. blitz half the frozen melon chunks with a pinch of salt until smooth, soft and scoopable
  8. mix the blitzed mix into a container, add the remaining half, and freeze for 4-5 hours to firm up
  9. mix aleppo chilli flakes with flaked salt
  10. scoop granita into tall glasses, scatter aleppo salt on top, and serve with lime wedges and a shot of tequila

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