Summer Melon Granita with Fresh Mint
"Super hot summers call for some refreshing beverages foodies! Try this Summer Melon Granita with fresh mint, you'll love it!"—David
Tip: What’s a granita, anyway? Think of it as a cross between a sorbet and a slushy. If you don’t have time to make my recipe, speed things up with a blender. First puree your fruit mixture then blend in some ice. Done!
- 1/2 cup sugar
- 1-1/2 cups water
- 24 mint leaves
- 8 oz honeydew, chopped
- 8 oz cantaloupe, chopped
- 1 tsp lemon juice
- 1/8 tsp salt
- Mint sprigs for garnish
Adapted from qvc.co
Combine the sugar, water, and mint leaves into a medium pot. Boil the mixture for 4 minutes. Remove from the heat and allow it to cool. Remove the mint leaves and discard them.
Using a large blender, combine the honeydew, cantaloupe, lemon juice, salt, and cooled sugar-water mixture; blend until completely smooth. Pour the mixture into an airtight container and chill for 3 hours.
After the 3 hours have passed, stir the honeydew mixture well and pour it into a 9" x 13" baking pan. Freeze the mixture for 5–6 hours. Make sure to scrape through with a fork every 30 minutes for the first 3 hours (to separate the crystals.) Serve in a chilled glass and decorate with mint sprigs.
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