Granita is a semi-frozen Sicilian dessert made with fruit, water, and sugar—like a more refined snow cone. This Melon and Mint Granita pairs the juicy sweetness of ripe melon with the cooling bite of fresh mint. It’s vegan, gluten-free, and refreshingly light—perfect as a palate cleanser or summer dessert.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 4 hrsTotal Time 4 hrs 15 mins 4 cups ripe melon, cubed (cantaloupe or honeydew both work beautifully)
⅓ cup granulated sugar (adjust based on sweetness of the melon)
¼ cup water
1 tbsp fresh lime or lemon juice
2 tbsp fresh mint leaves, chopped
extra mint sprigs, melon balls, or lime zest
Blend the Base
1
Add the cubed melon, sugar, water, lime juice, and mint leaves into a blender or food processor.
Blend until completely smooth. Taste and adjust sweetness or acidity if needed.
Strain through a fine mesh sieve for an ultra-smooth texture (optional but recommended).
Freeze & Scrape
2
Pour the mixture into a shallow metal or glass baking dish (glass slows freezing, metal speeds it up).
Place the dish in the freezer and set a timer for 30 minutes .
After 30 minutes, use a fork to scrape the icy edges inward.
Continue scraping every 30 minutes for 3–4 hours, until the entire mixture forms fluffy, crystallized ice flakes.
Serve
3
Fluff the granita with a fork just before serving.
Spoon into chilled bowls or glasses.
Garnish with a mint sprig, melon ball, or a twist of lime zest for visual pop.
Tips & Variations
4
Melon Substitutes: Watermelon and cucumber work well too!
Add Some Sparkle: Pour a splash of Prosecco or sparkling water over each serving.
No Sugar: Use honey or agave, or skip entirely if your melon is super sweet.
Ingredients 4 cups ripe melon, cubed (cantaloupe or honeydew both work beautifully)
⅓ cup granulated sugar (adjust based on sweetness of the melon)
¼ cup water
1 tbsp fresh lime or lemon juice
2 tbsp fresh mint leaves, chopped
extra mint sprigs, melon balls, or lime zest
Directions Blend the Base
1
Add the cubed melon, sugar, water, lime juice, and mint leaves into a blender or food processor.
Blend until completely smooth. Taste and adjust sweetness or acidity if needed.
Strain through a fine mesh sieve for an ultra-smooth texture (optional but recommended).
Freeze & Scrape
2
Pour the mixture into a shallow metal or glass baking dish (glass slows freezing, metal speeds it up).
Place the dish in the freezer and set a timer for 30 minutes .
After 30 minutes, use a fork to scrape the icy edges inward.
Continue scraping every 30 minutes for 3–4 hours, until the entire mixture forms fluffy, crystallized ice flakes.
Serve
3
Fluff the granita with a fork just before serving.
Spoon into chilled bowls or glasses.
Garnish with a mint sprig, melon ball, or a twist of lime zest for visual pop.
Tips & Variations
4
Melon Substitutes: Watermelon and cucumber work well too!
Add Some Sparkle: Pour a splash of Prosecco or sparkling water over each serving.
No Sugar: Use honey or agave, or skip entirely if your melon is super sweet.
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