It looks like its been raining melons around the farm so this week I make a melon trio with three different kinds of melons. Charentais melon, Honey Orange, and Honey Pearl. The honey pearl was my favorite because of its pale flesh.
I was so inspired by the dessert at work that I made a Melon Granita at home with some of the super ripe ones I’ve had at home.
When I moved here I found this book at a used book store. It is a great reference for staple recipes. I found a description of a melon ice and added a few things and ended up with this:
1 pint of Melon Puree
Juice and Zest of 2 Oranges
Juice and Zest of 1 Lemon
1 C Sugar
1 C Water
2 T Flavorful Fruity Loose Leaf Tea (I used Congo Bongo, a black tea blend of coconut and mango)
Make a simple syrup of the sugar water and tea by bring to a boil and allowing to steep for 10 minutes. Mix melon and citrus and add the simple syrup till it tastes sweet to your liking.
A NOTE ABOUT SUGAR DENSITIES: There is a way to measure this to insure correct freezing sugar structure. The technical instrument to do this with is a Baume, which can measure the sugar density in a liquid. Although since most home kitchens don’t keep these in waiting, a fresh egg can substitute. There is an air space in a fresh egg with the circumference of about a quarter. When you place the egg in the sorbet base the air space should just stick out of the liquid with the rest of the egg under the surface. The egg must be fresh though because the longer the egg waits the larger this air space gets and it could give you the wrong reading.
That being said, I didn’t even have eggs, so I just said oh well and froze it, and It tastes wonderful!
More pictures soon…