Cantaloupe Granita with Grapefruit and Mint
Super refreshing icy cold treat. This cantaloupe granita has a bit of grapefruit and mint to give it a sweet-tart flavor that is perfect for cooling off those hot summer days. Plus, no cooking, no ice cream maker, no popsicle molds, just used my food processor and freezer!
- 1/2 each ripe cantaloupe
- 1 each grapefruit
- 1 1/2 tbsp honey (this sort of depends on how bitter your grapefruit is and how sweet you want the finished product)
- 1 tbsp hot water
- 2 tbsp mint leaves, sliced
- Remove the rind and seeds from the cantaloupe and cut into chunks and add to your food processor.
- Slice the grapefruit into slices like an orange. Next, cut off the skin, the pith, and as much of the tough membranes from the center as you can. Add to the food processor.
- Slice the mint leaves and add to the food processor.
- Process until basically smooth.
- Mix the honey and hot water and make stir until dissolved. Drizzle over the purée and process again to mix in thoroughly.
- Pour the mixture into a freezer proof container and let freeze until hard. The more the mixture can spread out the quicker it will freeze. This will take about 3 hours give or take.
- Remove the frozen mixture from the freezer and break into large grape/small ice cube sized chunks, drop these chunks back into the food processor (cleaned of course :). Pulse until all the chunks are broken down into a nice light, airy texture! Enjoy immediately or put back into the freezer and enjoy later.
Okay, so a classic granita is mostly frozen then fluffed with a fork... but this way is basically foolproof and you don't need to work as hard, win/win! If you're looking for a sweeter treat you can always omit the grapefruit. Also, feel free to play with the fruit combinations, experiment, there are as many brilliant choices as you can imagine!