Sugar Cube Melon, Lime-Chamomile Granita, Olive Oil, Salt
Chef Owen Laufersweiler of Cafe Mado | Brooklyn
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Melon Sorbet:
Yield: 2 quarts
2 sugar cube melons, seeded and diced
125 grams glucose
125 grams raw sugar
10 grams high-proof alcohol
1 lime, juiced
Lime-Chamomile Granita:
Yield: 1 cup
7 limes, juiced and zested
40 grams raw sugar
10 grams dried chamomile leaves
To Assemble and Serve:
Sugar cube melon, sliced into ribbons
Olive oil
Flaky salt
METHOD
For the Melon Sorbet:
In a Vitamix Commercial blender, purée melon until smooth. Set aside. In a pan over medium heat, add glucose, sugar, and 100 grams filtered water. Cook until sugar has completely dissolved, making sure mixture does not boil or reduce. Add sugar mixture, alcohol, and lime juice to the puréed melon and blend again until smooth. Transfer to an airtight container and freeze until set. Repeat process as needed until desired consistency is achieved.
For the Lime-Chamomile Granita:
In a pot over medium heat, combine lime juice and sugar. Cook until sugar has fully dissolved. Remove from heat, add chamomile, and let mixture steep 15 minutes. Once cooled, add lime zest. Transfer to an airtight container and freeze.
To Assemble and Serve:
In a chilled bowl, place 1 scoop Melon Sorbet. Surround Melon Sorbet with Lime-Chamomile Granita. Top with sliced melon. Finish with a drizzle of olive oil and a sprinkle of salt.
