Summer Melon with Basil-Mint Granita
Summer Melon with Basil-Mint Granita requires around 45 minutes from start to finish. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 95 calories. For 89 cents per serving, you get a side dish that serves 8. If you have water, basil leaves, mint leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. It can be enjoyed any time, but it is especially good for The Fourth Of July.
Mix sugar, chopped mint, basil, and lime peel in medium bowl. Mash with wooden spoon until herbs turn dark green, about 3 minutes. Stir in lime juice and 1 1/4 cups water.
Let stand 1 hour. Strain into large bowl, pressing on solids.
Transfer 1/2 cup lime syrup to small pitcher; cover and refrigerate.
Pour remaining lime syrup into 13x9x2-inch metal baking dish.
Place dish in freezer. Stir syrup with fork every hour until frozen, about 4 hours. (Can be made 1 day ahead. Cover and keep frozen.)
Divide melon wedges among 8 shallow soup bowls.
Drizzle melon with reserved lime syrup. Scrape granita into flakes with fork. Spoon generous 1/2 cup granita atop melon in each bowl.
Sprinkle with sliced mint leaves, garnish with mint sprigs, and serve.