A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. Simple Syrup: 2 cups water 1 cup sugar Fresh mint leaves (3 stems with leaves or 12 leaves, plus extra for garnish) Granita: 2 pounds fresh cantaloupe

Rosemary and Goat Cheese Strata

Yield: 8 servings. Simple Syrup: 2 cups water 1 cup sugar Fresh mint leaves (3 stems with leaves or 12 leaves, plus extra for garnish) Granita: 2 pounds fresh cantaloupe

Yield: 8 servings.

Simple Syrup:
2 cups water
1 cup sugar
Fresh mint leaves (3 stems with leaves or 12 leaves, plus extra for garnish)

Granita:
2 pounds fresh cantaloupe (about 2 melons), peeled and seeded

1 cup cold water
½ teaspoon lemon juice
1 teaspoon fresh orange juice
teaspoon salt
teaspoon white pepper (optional)

For the simple syrup: In a small saucepan, combine all ingredients. Bring to a simmer, stirring occasionally, until syrup slightly thickens. Remove syrup from heat and cool. Discard mint leaves. Refrigerate.

For the granita: Cut cantaloupe into bitesize chunks. Place in colander over a bowl and let drain. Transfer cantaloupe to a blender and add ½ cup simple syrup, water, lemon juice, orange juice, salt, and pepper. This may need to be done in 2 batches. Pulse on low power to blend fruit, then blend on high speed until smooth, about 1 minute. Add more water as needed to get a thick, slushy consistency. Pour into a 9 x 13-inch glass baking dish.

Place dish, uncovered, in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.

Using a fork, lightly scrape the crystals from the edges of the dish into the center and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Scrape surface lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy, like a snow cone.

To serve, portion granita into chilled dessert cups or small bowls. Drizzle a teaspoon (or more) of mint simple syrup over granita and garnish with a sprig of fresh mint.

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This story was published on Jun 29, 2021

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.