Juan Canary Granite

Ingredients

• 2 teaspoons coriander seeds
• ½ cup sugar
• ⅛ teaspoon almond extract
• 4 teaspoons fresh coriander, minced, plus a few sprigs left whole for garnish
• 4 cups Juan Canary melon chunks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    153 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 37 grams sugars; 1 gram protein; 26 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds. Add the melon and stir thoroughly. Macerate for 1 hour, refrigerated.
2. Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve. Discard the solids.
3. Add the remaining teaspoon of minced coriander to the liquid and stir. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.

5 hours 20 minutes