Minty Cantaloupe Granita

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"It is important not to stir the granita once it is past the frozen state -- it should remain slightly slushy so it can still be stirred and served in goblets or bowls. Prep time does not include the 4 hour freezing time Recipe source: The Mediterranean Table cookbook"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (522.1 g)
  • Calories 315.5
  • Total Fat - 0.9 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 75.5 mg
  • Total Carbohydrate - 80.7 g
  • Dietary Fiber - 4.3 g
  • Sugars - 79.1 g
  • Protein - 4 g
  • Calcium - 46.4 mg
  • Iron - 1.2 mg
  • Vitamin C - 167 mg
  • Thiamin - 0.2 mg

Step 1

In a saucepan on low heat add the honey and water and cook stirring until honey has dissolved and then stir in the mint. Remove from heat and set aside to cool.

Step 2

In a food processor, add the cantaloupe chunks and process until smooth and then transfer to a bowl. Remove the mint leaves from the syrup and discard. Pour the syrup over the cantaloupe puree and stir to combine.

Step 3

Transfer mixture into a 7 x 12 inch glass baking dish and freeze, stirring with a fork every 30 minutes for 3-4 hours or until frozen. Scoop into glasses garnished with mint leave, if desired.

Step 4

***Important: do not stir the granita once it is past the frozen state or it will become a solid block that can not be stirred -- it must remain slushy.

Tips & Variations


No special items needed.

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