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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!

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Rate this recipe 4.6/5 (15 Votes)


  • 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


Step 1

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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