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Le Chaudron recipe
Granité melon basilic
Melon basil granita
⏱ 250 minServes 4Easy75 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1large ripe cantaloupe800 g (28 oz) flesh
60 g (2 oz)superfine sugar
150 ml (⅔ cup)filtered water
12 sheetsfresh basil
Juice of ½ lemon
- 1 large ripe cantaloupe 800 g (28 oz) flesh
- 60 g (2 oz) superfine sugar
- 150 ml (⅔ cup) filtered water
- 12 sheets fresh basil
- Juice of ½ lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the syrup: bring the water and sugar to a simmer until dissolved.
- Off the heat, add 6 chopped basil leaves, cover and steep for 15 minutes.
- Meanwhile, open the melon, remove the seeds and scoop out the flesh.
- Strain the syrup. Blend the melon with the lemon juice for 1 minute.
- Mix the purée with the cooled syrup and pour into the dish (2 cm / ¾ in deep).
- Cover and freeze for 4 hours, scraping with a fork every hour.
- Serve in chilled glasses garnished with the remaining basil, finely chopped.
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