Cantaloupe granita. It’s icy, slushy, sorbet-y, creamy, and melon-y. Pretty much everything you imagine a granita could be, you’ll find it here.
Cantaloupe granita is the answer to your craving for something frozen that doesn’t require an ice cream maker. It comes together with nothing more than a metal pan, a fork, and a freezer. What results is delicate and melony and lovely as can be. We urge you to try the pinch of chile powder to balance the sweetness, although of course you need to suit yourself.–Monica L. Helton
*What’s The Right Pan To Make Granita?
You can really grab any metal pan that you happen to have to make this cantaloupe granita. It’ll freeze quicker in a wide, shallow roasting pan and will take longer to freeze in a deep, narrow loaf pan. Both options yield a refreshing and impressive granita, so use what you have. Perhaps the biggest consideration? Whatever pan you have room for in your freezer.
Cantaloupe Granita Recipe
- Quick Glance
- 20 M
- 4 H, 20 M
- Serves 4
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 1/2 pounds (700 g) chopped cantaloupe (not including rind and seeds)
- Juice of 1 lemon (1/4 cup or 60 ml)
- 1. In a small saucepan over medium-low heat, stir together the sugar and water and boil until the sugar is dissolved, 3 to 5 minutes. Remove from the heat and let cool completely.
- 2. Toss the chunks of cantaloupe into a blender along with the lemon juice, cooled sugar syrup, and, if desired, a pinch of chile powder. Blend until smooth.
- 3. Pour the mixture into a metal baking pan.* Cover with a tight-fitting lid or a couple layers of plastic wrap.
- 4. Carefully situate the container in the freezer so it’s flat and let it freeze for 4 to 6 hours or so, stirring with a fork every hour or so and being certain to scrape the icy edges of the pan. You want to freeze it until it has an icy yet still sorta creamy consistency, sorta like sorbet. (If you forget to stir it and you end up with a solid block of melony goodness, just let it sit at room temperature until it begins to thaw and then use a fork to scrape the granita into icy fluff.)
- 5. Serve in dishes or diminutive glasses with a spoon. If you cover and freeze any leftovers, they will take on a more icy texture that’s not quite as smooth but that tastes just as spectacular.
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Cantaloupe Granita Recipe © 2017 Emiko Davies. Photo © 2017 Lauren Bamford. All rights reserved.
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