Chez Panisse Tomato Salad

Chez Panisse Tomato Salad

Melon Granita

Cantaloupe Granita

Sugar, 1/2 cup

Ice cubes, 10

Cantaloupe, 1 peeled, seeded and cut into pieces

Fresh lemon juice, 3 Tb

Serves 8

In a small saucepan over medium-high heat, combine sugar with 1/2 cup water and stir until sugar dissolves, about 3 minutes.

Remove from heat, pour into heatproof bowl, and stir in ice cubes, until syrup is cold. Discard any unmelted ice.

In a food processor or blender, combine the cantaloupe, lemon juice, and syrup. Pulse to break up cantaloupe, then purée until smooth for about 1 minute.

Pour the mixture into a stainless steel pan or glass dish. Freeze until just frozen, about 1 hour. 

Remove from freezer and break up any ice crystals and clumps. Freeze until firm but not solid, about 1 hour. Spoon into bowls and serve immediately.

Taken from the Williams-Sonoma Desserts cookbook.

Farmer's Market in Brooklin, Maine

Strawberries

shortcake provisions