Cook what you grow
Sicilian Melon Granita
Sicily's answer to a ripe melon: sweetened puree frozen in a shallow pan and raked with a fork into glittering, spoonable ice, no machine required.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 6From the garden
- 4 cups ripe cantaloupe or muskmelon, seeded, rind cut away, flesh cubed · about 1 large ripe melon, 3 pounds, to yield 4 cups puree
- 2 tbsp fresh mint leaves, torn (optional) · to finish
From the pantry
- ½ cup granulated sugar · for the syrup; a very sweet melon can take a little less
- 2 tbsp lemon juice · about 1 lemon: it keeps the melon flavor from going flat under the cold
- 1 pinch salt