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Cantaloupe Granita

A small glass filled with cantaloupe granita and a spoon sticking out of it.
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.
Emiko Davies

Prep 20 mins
Cook 3 hrs 40 mins
Total 4 hrs
4 servings
203 kcal


  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 1/2 pounds chopped cantaloupe (not including rind and seeds)
  • Juice of 1 lemon (1/4 cup or 60 ml)


  • 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.
  • Toss the chunks of cantaloupe into a blender along with the lemon juice, all or some of the cooled sugar syrup, and, if desired, a pinch of chile powder. Blend until smooth. Taste and adjust by adding more lime juice if a slightly less sweet granita is desired and a little more syrup if a sweeter version is more your style.
  • Pour the mixture into a metal baking pan. (See *Which Pan note above). Cover with a tight-fitting lid or a couple layers of plastic wrap.
  • 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.)
  • 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.