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🍰 Melon Bowls with Basilikum Granita

185 kcal · 30 min · 4 servings

Melon Bowls with Basilikum Granita Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the apple juice into a pot.
  2. 2. Heat the juice over medium heat and let it simmer for about 20 minutes until the volume is reduced by half.
  3. 3. Remove the pot from the heat.
  4. 4. Let the juice cool down for 10 minutes.
  5. 5. Wash the basilisk under running water.
  6. 6. Shake the basil dry.
  7. 7. Pluck the leaves off the stems.
  8. 8. Set aside a few nice leaves for decoration.
  9. 9. Rinse the lemons under hot water.
  10. 10. Dry the lemons with a cloth.
  11. 11. Grate the zest from two lemons finely.
  12. 12. Squeeze the juice from all three lemons.
  13. 13. Put the basilisk leaves into a tall beaker.
  14. 14. Add the juice from one lemon.
  15. 15. Add the cooled apple juice.
  16. 16. Puree the mixture finely with a hand blender.
  17. 17. Pour the mixture into a shallow container.
  18. 18. Place the container in the freezer compartment.
  19. 19. Let the granita freeze for at least 4 hours.
  20. 20. Stir the granita once every 30 minutes.
  21. 21. Halve the melons.
  22. 22. Remove the seeds from the melon.
  23. 23. Scoop balls out of the flesh with a melon baller.
  24. 24. Place the melon balls in a bowl.
  25. 25. Place the bowl in a cool spot.
  26. 26. Scrape the remaining fruit flesh out of the melon halves with a spoon.
  27. 27. Put the fruit flesh into a tall beaker.
  28. 28. Add the remaining lemon zest.
  29. 29. Add the remaining lemon juice.
  30. 30. Add the vanilla seeds.
  31. 31. Puree everything with the hand blender.
  32. 32. Mix the puree with the melon balls.
  33. 33. Place the bowl covered in a cool spot.
  34. 34. Take the granita out of the freezer.
  35. 35. Break the granita into pieces.
  36. 36. Crush the pieces in a stand mixer.
  37. 37. Alternatively, put the ice pieces into a freezer bag.
  38. 38. Crush the ice pieces with a meat mallet.
  39. 39. Distribute the melon balls onto small bowls.
  40. 40. Add a spoonful of basilisk granita on top.
  41. 41. Garnish the bowls with the reserved basilisk leaves.

Nutrition per serving