Juan Canary Granite

• 2 teaspoons coriander seeds
• 1/2 cup sugar
• 18 teaspoon almond extract
• 4 teaspoons fresh coriander, minced, plus a few sprigs left whole for garnish
• 4 cups Juan Canary melon chunks

1. Crack the coriander seeds by pressing on them with the bottom of a cast-iron skillet.
2. In a small bowl, combine the sugar, almond extract, the fresh coriander and the seeds.
3. Add the melon and stir thoroughly.
4. Macerate for 1 hour, refrigerated.
5. Pass the melon and juice through a food mill, or puree in a food processor and then pass through a mesh sieve.
6. Discard the solids.
7. Add the remaining teaspoon of minced coriander to the liquid and stir.
8. Pour the liquid into 2 pie dishes and place in the freezer for 4 hours.
9. Using a fork, scrape the ice out of the pan, mashing large chunks as necessary.
10. Mound a spoonful on each of 4 plates, garnish with a leaf or two of coriander and serve.

coriander seeds, sugar, almond, fresh coriander, melon chunks

Taken from cooking.nytimes.com/recipes/9701 (may not work)