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Make a healthy and refreshing Cantaloupe Granita with Lime and Mint for a fruity dessert or drink all summer long.
If you’re looking for a tasty way to use leftover cantaloupe before it goes bad, this granita is here for you. It’s like a fruity slush with zesty lime and fresh mint.
And when the weather gets warmer, this is the kind of cooling, sweet dish I’m looking for all the time. Not only does it cool you down and quench your thirst, but it’s also a five-ingredient dish that comes together in minutes with a food processor or blender.
What is Granita?
Granita, or granité is a slushy, sweet frozen dessert. It’s usually made with fruit and ice. You can find granitas in every flavor from strawberry to coconut. They’re a very easy make-ahead dessert for parties. I love them because they’re light and refreshing, but also satisfy your sweet tooth.
How to Make Cantaloupe Granita
For the best texture, I recommend using a food processor or high-speed blender to make your melon granita.
And when it comes to the cantaloupe, you want to use the ripest, sweetest melon you can find. So even that fruit that’s been rolling around the back of your fridge for a few days will work perfectly for this recipe.
Start by blending the melon with sweetener, lime juice, fresh mint and ice if desired. You want it to be pretty broken down and a nice uniform color throughout.
Then pour the slushy mixture out onto a metal baking sheet, or other freezer safe dish or pan. Place the baking sheet in the freezer and let it firm up. When the granita has a firm texture, you can break it up using a fork and serve.
I like to serve my cantaloupe granita in glasses with a garnish of fresh mint and maybe a lime wedge. A little lime zest to finish is also really nice! If you find that the granita starts to melt, pop it back into the freezer until fully frozen again and repeat the fork method to break it up.
Can I Use Other Melons?
Sure, you could certainly use another firm melon for granita. For example, honey dew or even watermelon would be great! Get creative by using multiple fruit bases combined, or making a few different granitas and serving them mixed.
Can I Make Sugar-Free Granita?
I find that the granita tastes better with a touch of sweetness. You can use regular granulated sugar, or another unrefined sweetener. Maple syrup or agave both work great.
If you’re avoiding sugar altogether, you can leave it out. Just be sure to use a nice ripe and sweet melon!
Line a 8×8 baking tray or a baking sheet with parchment paper and set aside.
Add cantaloupe chunks, maple syrup and lime juice to a food processor or high speed blender. Blend until completely smooth. Next add mint leaves and pulse to blend (leave mint leaves as chunky as you’d like). Taste your mixture and adjust sweetness to taste.
Pour the mixture into your lined pan and pop into the freezer for 5-6 hours or overnight.
When ready to serve, start to scrape into the mixture using a fork to create a nice fluffy ice. Enjoy immediately!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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