Cantaloupe granita. It’s icy, sorbet-y, creamy, and melon-y. And it calls for just four ingredients: cantaloupe, sugar, water, and lemon juice. Pretty much everything you imagine a granita could be.
Cantaloupe granita. Lovely and delicate melon goodness with the lilt of summer. And no ice cream maker required. It comes together simply and easily with nothing more than a metal pan, a blender, a fork, and a freezer. Originally published August 28, 2016.–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.
- Quick Glance
- 20 M
- 4 H, 20 M
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
The granita is a lovely finish to a comfort food meal. Light and refreshing. It cleanses your palate and satisfies any sweet cravings.
I'm looking forward to experimenting with other fruits. I set syrup aside to cool while cutting up the melon and processing it in food processor. The consistency was lumpy but in a good way, the sort of way that says this was homemade with love! Leftovers were fairly easy to flake with a fork the following day.
So pretty, so refreshing, and so easy! This cantaloupe granita came together in a heartbeat and produced about 4 cups of refreshing and delicious cantaloupe ice. When first frozen, the texture is like a silky melon sorbet. The next day, after being roughed up with the tines of a fork, it was more solid and icier and the texture was more like a traditional granita, a little grainy but still very delicious. A taste of summer.
My melon was very ripe and sweet; the next time I would add the grated zest of the lemon to cut the sugar a little and likely add more than the pinch of chile powder. All in all this was a lovely treat. I'm looking forward to using this very simple formula with berries next.
Although the purée/final result was rather sweet, I think the recipe probably needs this much sugar to keep the final product scoopable. I initially froze the purée/sugar/juice mixture in a 10-inch square metal pan. It seemed VERY sweet at first, but the sugar level became more balanced as the mixture got colder. After 1 hour in the freezer, it was well chilled but not frozen. At 2 hours, the edges were beginning to freeze. At 3 hours, it was quite slushy and I transferred it to a smaller container with a lid to finish freezing. At 4 hours it was lovely, creamy and ready to serve. I would recommend tasting it after 2 to 3 hours, adjusting to taste with additional chile powder and/or lemon zest when you stir everything thoroughly.
Simple and elegant!
This cantaloupe granita is an easy and delicious recipe. Serve it as a refreshing summer treat or as a light ending to a rich dinner.