Melon Granita
Cool, crisp, and bursting with summer sweetness, this granita is a refreshing escape from the heat. Each bite melts on the tongue with light, fruity flavor and a citrusy finish—perfectly icy, perfectly simple, and impossibly satisfying. A chilled treat that feels as breezy as a poolside afternoon.
Recipe - Kemp #715
Melon Granita
Prep Time30 Minutes
Servings4
0Ingredients
2 cups seedless watermelon or cantaloupe, roughly chopped
1 cup cold water
1/4 cup granulated sugar
1 lime, juice
watermelon or cantaloupe slices, for garnish
Directions
- In a blender, combine the chopped melon, water, sugar and lime juice. Blend until completely smooth.
- Pour the puree into an 8 x 8 baking dish. Cover tightly with plastic wrap. Place in the freezer for about 2 hours or until a frozen crust begins to form around the edges.
- Remove the dish from the freezer. Use a fork to scrape and break up the ice crystals. Be sure to mix them into the slush.
- Return the dish to the freezer for 2 more hours. Scrape again with a fork to break up any new ice crystals. If the texture is still too slushy, freeze for another hour or more as needed. Scrape again before serving.
- Spoon the granita into dessert bowls or glasses. Garnish with a melon slice. Serve immediately.
Nutritional Information
Per Serving (1 cup): Calories: 80, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 20 g, Fiber: 0 g, Protein: 1 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 4 servings
Watermelons Seedless - 1 Each
$4.99
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Large Lime - 1 Each
$0.79
Watermelons Seedless - 1 Each
$4.99
Nutritional Information
Per Serving (1 cup): Calories: 80, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrates: 20 g, Fiber: 0 g, Protein: 1 g.
Directions
- In a blender, combine the chopped melon, water, sugar and lime juice. Blend until completely smooth.
- Pour the puree into an 8 x 8 baking dish. Cover tightly with plastic wrap. Place in the freezer for about 2 hours or until a frozen crust begins to form around the edges.
- Remove the dish from the freezer. Use a fork to scrape and break up the ice crystals. Be sure to mix them into the slush.
- Return the dish to the freezer for 2 more hours. Scrape again with a fork to break up any new ice crystals. If the texture is still too slushy, freeze for another hour or more as needed. Scrape again before serving.
- Spoon the granita into dessert bowls or glasses. Garnish with a melon slice. Serve immediately.