Melon Granita with Candied Prosciutto

1. 1

   Tear the prosciutto into thin strips and place it in a dry nonstick sauté pan over medium heat. Cook, stirring, until the fat starts to render and the edges begin to brown slightly, just a few minutes. Transfer 2/3 of the prosciutto to a plate and reserve; this will be used later in the melon granita mixture.

2. 2

   Continue cooking the remaining 1/3 of the prosciutto until more fat renders and the edges start to crisp, about 1 to 2 minutes. Turn off the heat, move the prosciutto to a paper towel-lined plate, and let it cool. Chop it into small pieces once cool enough to handle, and refrigerate until needed. Do not wipe any fat from the pan.

3. 3

   Scoop 2 pounds of ripe, sweet melon into a bowl. Transfer 8 ounces of the melon from the bowl to a blender. Place the bowl with the remaining melon in the refrigerator until needed.

4. 4

   Add the reserved 2/3 portion of prosciutto to the blender. Pour in 1/3 cup of water and blend until smooth.

5. 5

   Pour the melon mixture into the same sauté pan used for the prosciutto; add a pinch of salt and 1/4 cup sugar. Bring to a simmer over medium-high heat, stirring occasionally. Lower the heat to medium-low and simmer gently for 15 minutes. Set a fine-mesh strainer over a bowl, pour in the melon mixture, and gently press to extract the liquid. Let cool to room temperature before proceeding, about 15 minutes. Refrigerate, if desired, to speed cooling.

6. 6

   Liquefy the remaining 1 1/2 pounds of melon in the blender; add it to the bowl with the prosciutto-infused melon. Add a drop or two of green food coloring and stir to combine.

7. 7

   Pour the melon mixture into a casserole dish. Ideally, the liquid should be about 1/2 inch deep.

8. 8

   Place the casserole in the freezer, uncovered, until the outside edge starts to freeze, 30 to 45 minutes. Use a fork to mix the partially frozen portion into the liquid and stir to combine. Freeze for about 30 minutes and repeat. Continue freezing and scraping with a fork as many times as needed to reach the texture of slightly wet snow. Cover and freeze until ready to serve.

9. 9

   For the candied prosciutto bits, add the reserved chopped prosciutto to a dry nonstick sauté pan over medium heat and sprinkle with 1 teaspoon sugar. Cook, stirring, until the sugar dissolves and the prosciutto pieces turn shiny. Transfer to a plate and let cool. The prosciutto should be crispy when cool.

10. 10

    To serve, use a fork to break up the granita into crystals, as fine or as coarse as you prefer. Sprinkle with the candied prosciutto bits.

• Calories 82.35 kcal Low Source
• Protein 1.54 g Low Source
• Carbs 17.42 g Moderate
• Total Fat 1.24 g Low Source
• Saturated Fat 0.56 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 3.3 mg Low Source
• Sodium 81.72 mg Low Source
• Fiber 1.05 g Low Source
• Sugar 16.1 g High
• Added Sugar 0.41 g Low Source
• Calcium 9.68 mg Low Source
• Iron 0.28 mg Low Source
• Potassium 258.95 mg Low Source
• Vitamin A 87.78 mcg_rae Low Source
• Vitamin C 21.81 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

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