Cantaloupe granita with lemon and mint

Cantaloupe granita with lemon and mint

By
From
The Green Kitchen
Serves
4-6
Photographer
Johanna Frenkel

When I met David in Rome we often went out for a lemon granita. It is a typically Italian dessert that is very refreshing in the summer heat or after a heavy dinner. It is actually also easy to make yourself. You will need to whisk it into the right texture, but apart from that your freezer does all the work. And if you use seasonally sweet fruit, no sugar is needed.

Ingredients

Quantity Ingredient
1kg cantaloupe melon
1/2 lemon, juiced
120ml pure apple juice
10 mint leaves

Method

  1. Cut the melon in half, discard the seeds and scoop out the flesh with a spoon. Put it into a blender or food processor, together with the rest of the ingredients. Pulse until everything is completely puréed. Taste it and make sure that the fruit is sweet enough. If not, add more apple juice.
  2. Pour into a shallow container, cover with a lid, and freeze. After about an hour it is time to open the lid and whisk the mixture with a fork. You want to break up any ice crystals that form. Put it back in the freezer. Whisk again every 30 minutes during the next 3 hours. Now it should have the typical granita texture and is ready to be served.
  3. You can keep it in the freezer for a few days, but remember to check on it and every now and then and whisk with a fork, so it maintains the right texture.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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