Melon and Champagne Ice

Granité de Melon au Champagne

Preparation info

  • Servings:

    4 to 6

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Buy more melons than you need and taste them before using them —flavorless melons will make a flavorless sherbet. If they are of a size that half shells will contain the right quantity for individual servings, cut them in two—if larger, lift off a lid as for a jack-o’-lantern to empty them, serving from the shells into sherbet glasses. In Europe, tiny melons no more than 2½ to 3 inches in diameter are perfect for individual servings; I have never seen such small versions of the American cantaloupe or muskmelon. If you have large enough deep-freezing facilities, deep freeze the shells, otherwise chill them thoroughly.