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Italian-American·Dessert

Prosciutto & Honeydew Melon Granita

A sophisticated frozen dessert that translates the classic salty-sweet pairing of prosciutto-wrapped melon into a refreshing, snow-like granita infused with savory depth.

Prep

20m

Cook

20m

Total

300m

Serves

6

Method

  1. 01

    Place the sliced prosciutto in a dry skillet over medium heat. Cook until the fat renders and the pieces begin to lightly brown. Remove two-thirds of the prosciutto and set aside for the granita infusion. Continue cooking the remaining one-third for another minute until crisper, then transfer to a paper towel-lined plate to reserve for the garnish. Do not wipe the fat from the pan.

    Step 1
    Watch · 0:26
  2. 02

    Place 8 ounces (about one-quarter) of the scooped melon into a blender. Add the two-thirds portion of lightly browned prosciutto and a splash of cold water. Puree on high speed until completely liquified.

    Step 2
    Watch · 1:52
  3. 03

    Pour the melon-prosciutto puree into the skillet with the rendered fat. Add 1/4 cup water to rinse the blender and add that to the pan along with a pinch of salt and the sugar. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 15 minutes. Pass the mixture through a fine-mesh strainer into a bowl, discarding the solids, and let the liquid cool to room temperature.

    Step 3
    Watch · 2:55
  4. 04

    Puree the remaining melon in the blender until smooth. Whisk the fresh melon juice into the cooled prosciutto infusion. Add a drop or two of green food coloring if desired—the color should be about twice as dark as you want the final result. Pour the mixture into a casserole dish.

    Step 4
    Watch · 3:55
  5. 05

    Place the dish in the freezer. Every 30 to 45 minutes, use a fork to scrape the frozen edges into the center and break up any large ice crystals. Repeat this forking process 3-4 times until the mixture reaches a uniform, snowy, granular texture. Cover and keep frozen until ready to serve.

    Step 5
    Watch · 4:45
  6. 06

    For the garnish, finely chop the reserved crispy prosciutto and return it to a pan over medium heat. Sprinkle with 1 teaspoon of sugar and cook, stirring constantly, until the sugar melts and glazes the meat. Let cool completely. Serve the granita in chilled bowls topped with the candied prosciutto bits.

    Step 6
    Watch · 7:03

From Chef John

  • “You are, after all, the Helen Mirren of melon procuring.”
  • “If I ever produce a horror movie, that is going to be the color of the psycho's house.”
  • “This tastes exactly, and I mean exactly, like a really cold prosciutto-wrapped piece of melon.”