Cantaloupe and Mint Granita

  • Total: 8 hr 13 min
  • Prep: 8 min
  • Inactive: 8 hr
  • Cook: 5 min
  • Yield: 4 to 6 servings
Save Recipe


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)


  1. 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.
  2. 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.
  3. Use the tines of a fork to scrape the granita into chilled bowls and serve.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Margarita Granita

Orange Granita

Cranberry Granita

Mocha Granita

Ginger-Lime Granita

Blood Orange Granita

Blood Orange Granita

Moroccan Mint Tea Granita