¿Cómo Preparar Batido de melón y pepino con granizado de pepino?
So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Ingredientes de Batido de melón y pepino con granizado de pepino
2 Tbs. granulated sugar
Pinch of salt
1 Tbs. freshly squeezed lime juice
3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)
6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges
Resumen de la Preparación
A continuación un breve resumen para la preparación de Batido de melón y pepino con granizado de pepino.
Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2 to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.
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