Juan Canary Granite

1. 1

   Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet.

2. 2

   In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds.

3. 3

   Add the melon and stir thoroughly.

4. 4

   Macerate for 1 hour, refrigerated.

5. 5

   Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve.

6. 6

   Discard the solids.

7. 7

   Add the remaining teaspoon of minced coriander to the liquid and stir.

8. 8

   Pour the liquid into 2 pie dishes and place in the freezer for 4 hours.

9. 9

   Using a fork, scrape the ice out of the pan, mashing large chunks as necessary.

10. 10

    Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.