Melon Bowl with Basil Granita

Ingredients

• 1 l cloudy apple juice
• 10 g basil (2 handfuls)
• 3 organic lemons
• 1 Galia melon (ca. 600 g)
• 1 Vanilla bean

Instructions

1. 1.

   For the granita bring the apple juice to a boil over medium heat and reduce it by half in about 20 minutes. Remove from heat and let the juice cool for 10 minutes.

2. 2.

   Meanwhile wash the basil, pat dry, pinch off leaves, setting some aside. Rinse lemons hot, dry rub them, grate zest from two lemons and squeeze juice from all three.

3. 3.

   Blend basil leaves, juice of one lemon, and cooled apple juice in a tall glass with an immersion blender until smooth. Pour the mixture into a shallow container and freeze for at least 4 hours, stirring every 30 minutes.

4. 4.

   For the bowl halve and pit the melon. Using a melon baller scoop spheres and place them on a chilled tray.

5. 5.

   Scrape remaining flesh from the halves with a spoon and add to a tall glass. Blend melon pieces with leftover lemon zest, juice, and vanilla bean using an immersion blender. Mix melon balls into the puree and keep covered in the fridge until serving.

6. 6.

   To serve take granita out of freezer, break into chunks and pulse in a stand mixer or crush larger cubes in a zip‑lock bag with a meat mallet.

7. 7.

   Arrange the melon balls on small bowls, spoon basil granita over them, and garnish with reserved basil leaves.