This granita uses sweet ripe melon for flavor, apple juice instead of sugar and a touch of lime juice to perk up the flavors. Berries look beautiful on top; or if you can find fresh figs, add them. For a vibrant look, make with an orange-fleshed melon, such as cantaloupe, Charentais or orange honeydew.

Marie Simmons
Source: EatingWell Magazine, July/August 2009

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Recipe Summary

total:
4 hrs 30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour the mixture into a 9-by-13-inch glass or metal pan.

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  • Place the pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving the frozen edges in toward the slushy center and crushing any lumps, until the granita is firm but not frozen solid, 3 to 4 hours.

  • Remove from the freezer; use a metal spatula or large spoon to break up the frozen ice into small slivers. Pack into an airtight plastic container and freeze for at least 1 hour more.

  • Remove from the freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired.

Tips

Make Ahead Tip: Freeze for up to 1 week. Remove about 20 minutes before serving to soften slightly.

Nutrition Facts

65 calories; protein 0.8g 2% DV; carbohydrates 16.4g 5% DV; dietary fiber 2.2g 9% DV; sugars 12.5g; fat 0.3g 1% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 61.7IU 1% DV; vitamin c 23.7mg 40% DV; folate 21.2mcg 5% DV; calcium 13.6mg 1% DV; iron 0.3mg 2% DV; magnesium 15.1mg 5% DV; potassium 271.4mg 8% DV; sodium 17mg 1% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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Rating: 5 stars
10/30/2011
I make this with watermelon and add minced chocolate mint leaves. (There is a mint plant called "chocolate mint" that I grow on my balcony.) Read More