Wednesday, August 24, 2016

Cantaloupe Granita

     Cantaloupe Granita         

 2 cups cubed cantaloupe 
 2 cups milk 
 3 tablespoons honey 
                                       3/4 teaspoon ground ginger                                    

 1. In blender, place all ingredients. Cover; blend on 
high speed about 30-45 seconds or until smooth. 

 2. Pour into 8- or 9-inch square (2-quart) glass baking dish. 

 3. Cover; freeze 30 minutes. When ice crystals begin to 
form at edges of dish, stir mixture with fork. 

 4. Freeze 2 hours 30 minutes to 3 hours longer, stirring 
every 30 minutes, until firm. 

 5. Scoop into chilled dessert cups or bowls to serve.   

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