Cantaloupe and Cream Sherry Granita

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
9%
Cantaloupe and Cream Sherry Granita
1500 min.
10
72kcal

Suggestions


Looking for a refreshing treat that perfectly captures the essence of summer? Dive into the delightful world of Cantaloupe and Cream Sherry Granita! This vibrant dessert not only pleases the palate but also brings a burst of gratitude for nature’s sweetest fruits. Crafted from ripe cantaloupes, this granita is a celebration of sunny days and warm evenings, offering a delectable way to cool off.

Prepare to impress your guests at any gathering with this elegant yet simple dessert, which is suitable for everyone. Being vegetarian, vegan, gluten-free, and dairy-free means that it caters to a variety of dietary preferences, allowing everyone to indulge without worry. With just a handful of ingredients—cantaloupes, cream sherry, fresh lemon juice, sugar, and water—you'll be able to create a refreshing dessert that dazzles with its fruity flavor and light texture.

Best of all, the process is straightforward, allowing you to focus on enjoying the moment rather than the cooking. After a brief boil to create a sweet syrup, you’ll blend everything into a smooth purée, freeze it, and voila! You’ll have a stunning granita that can be made ahead of time, freeing you up to mingle with your guests. Whether served at the end of a meal or as a palate cleanser, this Cantaloupe and Cream Sherry Granita will undoubtedly leave everyone craving more!

Ingredients

  • medium cantaloupe seeded cut into 1-inch pieces (8 cups)
  • tablespoons cooking sherry 
  • 0.3 cup juice of lemon fresh
  • 0.3 cup sugar 
  • 0.5 cup water 

Equipment

  • blender
  • baking pan

Directions

  1. Bring water and sugar to a boil, stirring until sugar has dissolved, then cool syrup.
  2. Purée cantaloupes with syrup, lemon juice, Sherry, and 1/8 teaspoon salt in a blender (in batches if necessary) until smooth.
  3. Pour into a 13- by 9-inch nonreactive baking dish and freeze until partially frozen, about 2 hours. Scrape and stir with a fork, crushing any lumps.
  4. Continue to freeze, scraping once or twice, until evenly frozen, about 3 hours more.
  5. Granita can be made 2 days ahead. Scrape before serving.

Nutrition Facts

Calories72kcal
Protein5.25%
Fat2.97%
Carbs91.78%

Properties

Glycemic Index
15.26
Glycemic Load
10.17
Inflammation Score
-9
Nutrition Score
6.3260870005773%

Flavonoids

Malvidin
0.01mg
Catechin
0.07mg
Epicatechin
0.05mg
Eriodictyol
0.3mg
Hesperetin
0.92mg
Naringenin
0.12mg
Luteolin
0.71mg
Kaempferol
0.08mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:71.92kcal
3.6%
Fat:0.23g
0.36%
Saturated Fat:0.06g
0.37%
Carbohydrates:16.3g
5.43%
Net Carbohydrates:15.4g
5.6%
Sugar:15.59g
17.33%
Cholesterol:0mg
0%
Sodium:34.29mg
1.49%
Alcohol:0.93g
100%
Alcohol %:0.82%
100%
Protein:0.93g
1.87%
Vitamin A:3734.09IU
74.68%
Vitamin C:14.39mg
17.45%
Potassium:186.13mg
5.32%
Copper:0.1mg
4.88%
Folate:16.77µg
4.19%
Magnesium:15.74mg
3.93%
Vitamin B3:0.78mg
3.91%
Vitamin B1:0.06mg
3.73%
Fiber:0.9g
3.61%
Zinc:0.5mg
3.34%
Vitamin K:3.02µg
2.87%
Manganese:0.06mg
2.84%
Selenium:1.93µg
2.76%
Vitamin B6:0.05mg
2.57%
Iron:0.45mg
2.51%
Phosphorus:20.88mg
2.09%
Vitamin B2:0.03mg
1.96%
Vitamin B5:0.13mg
1.28%
Calcium:11.53mg
1.15%
Source:Epicurious