Keep a very green water melon in the refrigerator for three hours.
One hour before serving, open it on top, as directed under “Surprise Melon,” and withdraw the seeds.
Then, detach the pulp by means of a silver spoon, without withdrawing it from the fruit; sprinkle it with Maraschino, and put the whole back into the refrigerator.
Dish on fragmented ice or on a block of the latter, and serve the pulp before the diners in Sherbet glasses.
[2930—GRANITÉS]
Granités answer the same purpose as Sherbets, while they may also be introduced into certain culinary preparations.
The bases of these preparations consist of very thin syrups made from fruit juices, and not overreaching fourteen degrees (saccharometer).
Granités consist only of iced syrups, and are not combined with any Italian or other [meringue].
As in the case of the Sherbets, but more particularly in regard to these, the operator should remember not to stir the syrup during the freezing process, lest it turn; and, when it is congealed, it should form a light, granulated mass.