Honeydew Melon with Basil Granita
Honeydew Melon with Basil Granita - With this summer refreshment everyone keeps a cool head.
Healthy, because
Even smarter
Nutritional values
Melons shine with a considerable content of provitamin A. This precursor is converted to vitamin A in the body and acts as a cell protector. Basil has plenty of polyphenols and flavonoids to offer, which also fight harmful free radicals and help keep the body's cells healthy.
If you like it even more refreshing, you can replace the basil with fresh mint. The menthol contained in it already provides a pleasantly cool feeling in the mouth.
(Percentage of daily recommendation)
| Calorie | 185 cal. | (9 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 46 g |
Ingredients
- Ingredients
- 36 ozs Apple juice
- 2 handfuls Basil
- 3 organic lemons
- 22 ozs honeydew melon
- 1 Vanilla bean
Preparation steps
For the granita, bring apple juice to a boil over medium heat and reduce by half in about 20 minutes. Remove from heat and allow juice to cool for 10 minutes.
Meanwhile, wash basil, shake dry, pluck leaves, set some aside. Rinse lemons in hot water, rub dry, grate zest from 2 lemons and squeeze juice from all 3 lemons.
Finely puree basil leaves, lemon juice from 1 lemon and cooled apple juice in a tall mug with a hand blender. Pour the mixture into a shallow container and freeze in the freezer for at least 4 hours, stirring every 30 minutes.
For the punch, cut melons in half and remove seeds. Cut out balls from the flesh with a baller and chill in a bowl.
Scrape remaining pulp from halves with a spoon and place in a tall cup. Puree melon pieces with remaining lemon zest and juice and vanilla pulp using a hand blender. Mix melon balls with puree and cover and refrigerate until ready to serve.
To serve, remove granita from freezer, divide into pieces and crush in a stand mixer. Alternatively, place larger ice pieces in a freezer bag and crush with a meat mallet.
Divide the melon balls with the fruit puree among small bowls. Place 1 spoonful of basil granita on top and garnish with basil leaves set aside.
