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Summer Melon Granita with Fresh Mint


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Rate this recipe 4.8/5 (4 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 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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