Cool-Down Cantaloupe Granita
8-4
servings
Dessert
Course
Print Recipe
Ingredients
Directions
Ingredients
1 sm
cantaloupe
2 to 4 tablespoons granulated sugar, to taste
1 tbsp
lime or lemon juice
Big pinch flaky salt, plus more for serving
Best-quality extra-virgin olive oil, for serving
It’s shockingly easy to turn a ripe cantaloupe into a cold, refreshing granita: simply blend melon chunks with sugar, salt, and a squeeze of lime before freezing. Every half hour, rake the juice with a fork to break up any large ice crystals, resulting in a fluffy, snow-cone-like texture. Serve with an extra sprinkle of flaky salt and a drizzle of your best olive oil for a simple dessert that’s both elegant and totally refreshing.
Directions
- Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to remove all of the flesh and transfer it into the cup of a high-speed blender. Add the sugar, lime juice, and salt, then blend on high speed until smooth, about 30 seconds.
- Pour the melon juice into a large, shallow, freezer-safe dish (such as a 9-by-13-inch Pyrex pan) and place it in the freezer. After 30 minutes, remove the dish from the freezer and scrape the mixture with a fork to break up any large ice crystals that have formed. Repeat every 30 minutes until the mixture is nearly frozen and no liquid remains in the dish, about 2 ½ hours. Serve with an optional sprinkle of flaky salt and a drizzle of olive oil.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.