Recipe courtesy of Giada De Laurentiis
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Cantaloupe and Mint Granita
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

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.

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