Prosciutto Melon Granita | Frozen Italian Dessert | Food Wishes

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon offers a lower-fat option, while ham is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup is often less expensive.

ripe cantaloupe

🥗Healthier: honeydew melon

💰Cheaper: watermelon

Honeydew offers a similar sweetness, and watermelon is usually cheaper.

Transfer sliced prosciutto into a dry pan set over medium heat.

Separate prosciutto with tongs and cook until lightly browned, then reserve 2/3 of it on a plate.

Leave 1/3 of the prosciutto in the pan and cook for another minute to brown it more.

Transfer browned prosciutto onto a paper towel-lined plate and leave the fat in the pan.

Scoop out 2 lbs of honeydew melon into a bowl.

Transfer 8 oz of the melon into a blender with the reserved prosciutto and a splash of cold water; blend until smooth.

Transfer the mixture into the pan with the prosciutto fat and rinse the blender with 1/4 cup of water, adding it to the pan.

Add a pinch of salt and white sugar to the pan and bring to a simmer over medium-high heat.

Lower heat to medium-low and let simmer for 15 minutes, stirring occasionally.

Pass the mixture through a strainer into a bowl, discarding any solids, and let cool to room temperature.

Liquefy the remaining honeydew melon in the blender and pour it into the cooled mixture; stir to combine.

Add gel style green food coloring until it's twice as dark as desired final color.

Transfer the mixture into a casserole dish and cover it; freeze for 1 hour.

After 1 hour, use a fork to mix the frozen edges into the center.

Return to the freezer for another 30 to 45 minutes and repeat the forking process.

After several forkings, achieve a texture resembling grainy wet snow.

Wrap and store in the freezer until ready to serve, ideally the next day.

For serving, give it a final fork to achieve desired texture.

Chop the reserved prosciutto and toss it in a pan over medium heat with 1 tsp of sugar until shiny and crispy.

Serve the granita topped with the crispy prosciutto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens