Originating in Sicily, granitas are similar to Italian ice. They’re also heart healthier than ice cream and so easy to make. This refreshing version combines the creamy sweetness of cantaloupe with the tang of lime and mint.
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.
- In a small saucepan, combine the water, 1 cup sugar, and 1 cup mint leaves. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar has dissolved, about 5 minutes. Remove pan from heat and set aside to cool, about 20 minutes. Pour cooled syrup through a strainer to remove mint leaves.
- In a blender, puree the strained syrup, cantaloupe, and lime juice until smooth, then taste. To sweeten more, add 1 tablespoon sugar at a time and blend; taste and repeat until desired flavor is reached. Add remaining mint leaves and blend until finely chopped.
- Pour the mixture into a 9x13 glass baking dish and freeze, at least 8 hours or overnight.
- Using the tines of a fork, scrape the granita to the desired texture and serve in chilled bowls.
Prep time: 10 minutes
Cook time: 25 minutes
Cool time: 8 hours
Total time: 8 hours and 35 minutes
Letting the granita sit on the counter for 5 to 10 minutes makes it smoother and easier to swallow.