Melon granita with olive oil
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 500 g of very ripe melon
- 150 g Muscat de Beaumes de Venise
- 30 g of sugar
- 1.5 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
Tip
For this melon granita, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
Instructions
- Blend the melon with the sugar, the olive oil from the Vallée des Baux-de-Provence (PDO) and the Muscat.
- Arrange in a fairly large dish in a thin layer.
- Put it in the freezer.
- After about an hour, the granita will start to set; scrape it with a fork. Repeat this every hour (twice more, i.e. for a further 2 hours).
- Spoon the melon granita into pretty ramekins, top with a few small mint leaves and serve with a glass of Muscat de Beaumes de Venise as an aperitif, a ‘trou normand’ or as a dessert.
Tip
For this melon granita, we recommend using a full-flavoured olive oil from the Vallée des Baux-de-Provence (PDO) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut and tomato leaf. You can also use one of these PDO olive oils: Aix-en-Provence, Nîmes, Haute-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
You might also be interested in
Wild strawberries from Gattières with olive oil and basil