Granitas - Desserts For a Hot Summer's Day

HONEYDEW GRANITA

Makes about 1-1/2 quarts

4-1/2 cups honeydew melon juice or watermelon juice (bought already squeezed, or made by pureeing fresh fruit and then straining it)

1/4 cup sugar, plus more as needed

Fresh lemon juice, to taste

1/4 cup Midori liqueur

Put the melon juice in a mixing bowl. Stir in the 1/4 cup sugar until dissolved. Taste and, if necessary, stir in a little extra sugar to get a good, sweet flavor; then, stir in a little lemon juice to taste. Stir in the Midori liqueur.

Pour the mixture into 1 or 2 metal baking pans, as needed, to achieve a depth of 1/4 inch. Place in the freezer.

After 30 minutes to 1 hour, depending on your freezer and the consistency of the mixture, check to see if a layer of ice has formed on the surface. When it does, scrape with the tines of a table fork to break up the ice and distribute it evenly in the mixture. Return the pans to the freezer. Continue this process at the same regular interval until the granita is completely frozen into small crystals about the size of sequins.

Before serving, rescrape the granita mixture to loosen up the crystals. With an ice cream scoop or large spoon, scoop into child serving glasses or dishes.

MINT TEA GRANITA

Makes about 1-1/2 quarts

2 cups sugar

1 cup water

3 cups strong brewed mint tea

2 sprigs fresh mint, plus more for garnish (2-3 by taste)

Fresh lemon juice

In a saucepan, combine the sugar and water. Bring to a boil over high heat, then reduce the heat and simmer just until the sugar has dissolved completely, stopping before the syrup changes color. Remove from the heat and let cool to room temperature.

Put the brewed mint tea in a nonreactive bowl or pitcher. Add the fresh mint sprigs, crushing them lightly in your hand, and leave them to steep in the tea for 30 minutes.

Remove and discard the mint sprigs. Stir in the cooled sugar syrup, which will make a mixture that tastes very sweet. Stir in a little lemon juice to taste, just until you can taste the mint tea flavor and the mixture doesn't taste quite as sweet.

Pour the mixture into 1 or 2 metal baking pans, as needed, to achieve a depth of 1/4 inch. Place in the freezer.

After 30 minutes to 1 hour, depending on your freezer and the consistency of the mixture, check to see if a layer of ice has formed on the surface. When it does, scrape with the tines of a table fork to break up the ice and distribute it evenly in the mixture. Return the pans to the freezer. Continue this process at the same regular interval until the granita is completely frozen into small crystals about the size of sequins.

Before serving, rescrape the granita mixture to loosen up the crystals. With an ice cream scoop or large spoon, scoop into child serving glasses or dishes. Garnish with fresh mint sprigs.