Ingredients:
Serves 4
For the marinated melon:
200 gr ripe cantalope, peeled and cut into cubes (the size mouthful)
50 gr limejuice
50 gr black sugar
10 mint leaves
30 ml vodka or raki without anise sorbet
For sorbet:
300 gr. melon juice (who have hit well in blender)
40 gr water
30 gr sugar
1/2 lemon (juice) For the little crumb topping of grated unsalted peanuts
Method:
1.Mix in a blender the ingredients of marinade; pour the mixture into a bowl with the melon, cut into bite-sized pieces and cook for 3-4 hours in the refrigerator.
2. For the sorbet, boil in a small saucepan of water and sugar, and when it becomes syrup
3. Remove from heat cool, mix the ingredients for the sorbet in a bowl and place in freezer.
4. Approximately 30 per stir the granita to give the mixture a soft texture. Repeat the process 3-4 times.
5. Serve bites in glass, along with a few have the marinade liquid and 1 tablespoon over sorbet.
6.Garnish with kernels of unsalted peanuts.
