This crazy-refreshing (and nonfat!) Italian ice requires no special gear. Make with a really ripe cantaloupe for the best flavor.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a blender, combine cantaloupe, sugar, lemon juice and ice cubes. Cover and blend until smooth. Stir in mint leaves.

  • Pour into a 13x9-inch baking dish. Cover with plastic wrap. Freeze 2 to 3 hours or until mostly frozen.

  • To serve, scrape with a fork; spoon into short glasses. Garnish with thin melon wedges or whole mint leaves, if desired.

Freeze Overnight

Freeze the granita mixture overnight. Let stand at room temperature for 15 minutes before scraping and serving.

Nutrition Facts

54 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 14 mg sodium. 236 mg potassium; 13 g carbohydrates; 1 g fiber; 13 g sugar; 1 g protein; 0 g trans fatty acid; 2860 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 0 mcg vitamin b12; 15 mg calcium; 1 mg iron;