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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
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; carbohydrates 13g; insoluble fiber 1g; sugars 13g; protein 1g; vitamin a 2860IU; vitamin c 31.8mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 21.8mcg; sodium 14mg; potassium 236mg; calcium 15mg; iron 0.6mg.
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