Cantaloupe Granita
By: Melissa
Published: Thursday, December 10, 2009 - 6:05pm

Ingredients




 cup superfine sugar
1/4 cup water
1/4 cup lightly packed fresh mint leaves
1 medium cantaloupe (about 4 pounds) peeled and seeded, cut into 1-inch wedges
Pinch salt

Preparation

1 Combine the sugar and water over low heat until the sugar has dissolved. 2 Add the mint. 3 Remove the pan from the heat and let cool. 4 Puree the fruit in a food processor until liquefied. 5 Pour the fruit into a medium bowl and add the salt. Remove the mint leaves from the syrup. 6 Add the syrup to the pureed fruit and mix well. 7 Pour the cantaloupe mixture into a pre-chilled 7 by 12-inch glass baking dish. 8 Place it uncovered into the freezer. 9 Stir with a fork every 1/2 hour until almost completely frozen but still grainy, about 3 to 4 hours.

About


Granita is a semi-frozen dessert of sugar, water and flavorings. It originated in the Sicily region of Italy. It is basically a cross between sorbet and italian ice. The most common flavorings are lemon, strawberry, almond and coffee.