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!
Photo by David V.
Adapted from qvc.co

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.co

Ingredients

  • 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

Directions

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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