Cantaloupe and Mint Granita
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 315
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 79
- Dietary Fiber
- 5
- Sugar
- 75
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 64
- Total: 8 hr 13 min
- Prep: 8 min
- Inactive: 8 hr
- Cook: 5 min
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)
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.