Cantaloupe and Mint Granita

Name: Cantaloupe and Mint Granita
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT8H13M0.000S
Yield: 4 to 6 servings
Ingredients: 2 cups water; 1 cup sugar, plus extra, as needed; 1 1/4 cups fresh mint leaves, packed, divided; 1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh; 3 tablespoons fresh lime juice (from about 2 large limes)

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Total: 8 hr 13 min

Prep: 8 min
Inactive: 8 hr
Cook: 5 min

Yield: 4 to 6 servings

Total: 8 hr 13 min

Prep: 8 min
Inactive: 8 hr
Cook: 5 min

Yield: 4 to 6 servings

Ingredients

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2 cups water

1 cup sugar, plus extra, as needed

1 1/4 cups fresh mint leaves, packed, divided

1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh

3 tablespoons fresh lime juice (from about 2 large limes)

Directions

In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
Use the tines of a fork to scrape the granita into chilled bowls and serve.