Melon Granita with Candied Prosciutto

Name: Melon Granita with Candied Prosciutto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 dash Green Food Coloring; 2 lb Honeydew Melon; 3 oz Prosciutto; 0.13 tsp Salt; 0.25 cup Sugar; 0.33 cup Water

Dessert 🍰Snack 🍿 Low-Carb Gluten-Free

Melon Granita with Candied Prosciutto pairs icy-smooth, fruity crystals with salty-sweet shards of crisp prosciutto for a refreshing contrast in every spoonful. The melon’s natural perfume shines against a lightly sugared base, while the candied pork adds crunch and a savory edge. Serve this as a chic summer dessert or a palate-cleansing course at warm-weather dinners and garden parties.

Prep30 mins
Cook25 mins
Serves8
DifficultyEasy

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

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

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

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

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

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

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

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.