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

Source: Midwest Living

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Recipe Summary

hands-on:
15 mins
total:
2 hrs 15 mins to 3 hrs 15 mins including freezing time
Servings:
6
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 14mg; potassium 236mg; carbohydrates 13g; fiber 1g; sugar 13g; protein 1g; trans fatty acidg; vitamin a 2860IU; vitamin c 32mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 22mcg; vitamin b12mcg; calcium 15mg; iron 1mg.

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