A refreshing treat, this granita is both sweet and savory. The tarragon and lemon peel add an unexpected and aromatic twist to this delicious dessert.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • To prepare the tarragon syrup: in a small saucepan, combine sugar and the water. Bring to boiling, stirring to dissolve the sugar. Remove saucepan from heat; stir in 1 tablespoon of the tarragon. Let mixture stand for 5 minutes; strain through a fine-mesh sieve. Discard solids. Set aside.

  • To prepare the granita: Place cantaloupe in a food processor or blender; cover and process or blend until smooth. Add the tarragon syrup, the remaining 1 tablespoon tarragon, the finely shredded lemon peel, and lemon juice. Cover and process or blend to combine.

  • Pour cantaloupe mixture into a 2-quart baking dish or shallow freezer container. Cover with foil and freeze about 3 hours or until nearly firm, scraping every hour with the tines of a fork so the mixture freezes into coarse crystals.

  • To serve, scrape the granita with a fork; scoop into dessert dishes. If desired, garnish with lemon peel twists.


Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

45 calories; protein 0.5g 1% DV; carbohydrates 11.4g 4% DV; exchange other carbs 1; dietary fiber 0.6g 2% DV; sugars 10.9g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 1998.5IU 40% DV; vitamin c 24.1mg 40% DV; folate 13.9mcg 4% DV; calcium 7.3mg 1% DV; iron 0.2mg 1% DV; magnesium 7.6mg 3% DV; potassium 162mg 5% DV; sodium 9.9mg.