Melon & Apple Granita

Melon & Apple Granita

1 Review
From: EatingWell Magazine, July/August 2009

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 4 cups cubed ripe melon
  • 1 cup unsweetened apple juice
  • 1/4 cup lime juice
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • Fresh mint leaves, for garnish

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip: Freeze for up to 1 week. Remove about 20 minutes before serving to soften slightly.

Nutrition information

  • Serving size: about 3/4 cup granita & 1/4 cup fruit
  • Per serving: 65 calories; 0 g fat(0 g sat); 2 g fiber; 16 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 13 g sugars; 0 g added sugars; 62 IU vitamin A; 24 mg vitamin C; 14 mg calcium; 0 mg iron; 17 mg sodium; 271 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

Reviews 1

June 27, 2010
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By: EatingWell User
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.)